Grapes arriving at the winery reflect not only the condition of fruit at harvest but also the method of harvest and transport time. As previously discussed (see Chapters 1–3), even defect-free fruit may harbor variable numbers of mold spores, yeasts, and bacteria. Fortunately, given the increasingly restrictive properties of juice chemistry and processing conditions, most of the native flora of vineyard orgin have little impact on the winemaking process unless prior deterioration and/or significant lags in processing occur.
KeywordsWhite Wine Botrytis Cinerea Grape Variety Sorbic Acid Acetic Acid Bacterium
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