slide1.jpg

MICROBIOLOGY

  1. 1
    MICROBIOLOGY

    The laccase enzyme is a specific marker for the presence of  Botrytis cinerea 

    Code : LACC                          Required amount : 60 ml                                                       Turnaround : 3 days

    Code : BRETT                          Required amount : 750 ml                                                      Turnaround : 7 – 10 days

    Code : YM                          Required amount : 750 ml                                                       Turnaround : 3 – 5 days

    GRAM staining is the first step in microbial identification.  It differentiates Gram positive bacteria such as lactic bacteria from Gram negative bacteria such as acetic bacteria.

    Code : GRAM                          Required amount  : 750 ml                                                       Turnaround : 5 jours

    Code : B_AC                          Required amount : 750 ml                                                       Turnaround : 5 – 7 jours

    Code : B_LAC                          Required amount : 750 ml                                                       Turnaround : 7 – 10 days

    Culture of microorganisms on differential media is the next step for identification.  Microorganisms such as Oenococcus oeni can be easily identified with this technique.

     

    Code : C_MD                          Required amount : 750 ml                                                       Turnaround : 7 – 10 days

    Yeast viability assessment can be performed to assess fitness during fermentation.

    Code : L_VIA                          Required amount : 250 ml                                                       Turnaround : 3 days

    Microbiological stability may be assessed by incubating the wine under specific conditions followed by total count

    Code : MICRO_STA                          Required amount : 250 ml                                                       Turnaround : 7 days