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Harvest and Pre-Fermentation Processing

Abstract

The influence of microorganisms on winemaking begins in the vineyard and develops through fermentation and storage or aging of the wine. Grapes arriving at the winery refl ect not only the condition of fruit at harvest but also the method of harvest and transport time. As visually defect-free fruit harbors yeasts (Section 6.2.1), molds (Section 4.2), and bacteria (Sections 6.4.1 and 6.5.1), it is important to use processing protocols that minimize the potential for further growth of undesirable native microflora.

Keywords

Lactic Acid Bacterium Titratable Acidity Laccase Activity Alcoholic Fermentation White Wine 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media, LLC 2007

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