Reports have been received from California winemakers in recent years of new types of microbial spoilage problems in both stored and bottled wines. The responsible organisms, not normally associated with wine, are represented by species of the following yeast genera: Zvaosaccharomvces. Pichia. Hansenula, Kloeckera. and Debarvomvces. and_ by species of the following bacterial genera: Acetobacter. Bacillus. and especially vigorous strains of Lactobacillus. There is also continual concern over the apparent ubiquitous presence of Brettanomyces and Dekkera.
/wp-content/uploads/2017/09/AFV-Header-Logo.png 0 0 AVF /wp-content/uploads/2017/09/AFV-Header-Logo.png AVF1991-11-17 08:06:542017-11-17 08:07:32Control of Current and Emerging Problems of Microbiological Spoilage of Wine