The microbiological analysis of wines is a very often fundamental process that allows monitoring and ensuring the quality of products depending on the type verification and the time at which it is carried out.
1. Post-bottling:
Checking for the presence of Yeasts, Bacteria, Molds (allows to have an objective feedback about the effectiveness of filtration carried out during bottling);
It is suggested that monitoring be carried out by taking, as a minimum, a sample at the beginning, middle and end of bottling.
2. In Aging:
Checking for the presence of yeasts of the Brettanomyces (Brett) species;
it is a phenomenon that occurs more in wood containers and can generate the phenomenon of 'Volatile Phenols'.
These compounds metabolized by Brettanomyces in wines cause negative olfactory deviations better known as 'horse sweat' and 'pharmaceutical' (detectable and quantifiable by specific chemical analysis).
For quantification, direct seeding is carried out on Petri dishes provided, depending on the microorganism sought, with specific culture medium;
then the plates are incubated at a specific temperature and for a set period of time.
During incubation, the microorganisms, if present, grow and form visible and quantifiable colonies;
finally, colonies are counted and results are expressed as colony-forming units (CFU).
Please remember that microbiological analysis must be performed carefully, following proper procedures and using sterile equipment.
Specific requests described by You in the "notes" box below.
Matrices (types of product): filling this field is compulsory for submitting the request
