[Microbiological aspects of wine quality: a pilot study]
1995
Schuetz, M. | Barbic, I. | Marugg, D. | Hoffmann, P. | Gafner, J. (Eidg. Forschungsanstalt Waedenswil (Switzerland))
The aim of this pilot study was to examine, by means of microbiological and chemical analysis, possible vinification-specific criteria for wine quality. Optimal winemaking being to a large extent dependent on the microbial process of alcoholic fermentation, the main interest was focused on the correlation between the population of naturally present or inoculated wine yeast and the constituents of the produced wine determined by chemical analysis. The examination, carried out with 1993 blue Burgundy, showed in general a positive correlation between yeast diversity during alcoholic fermentation and the number of flavours produced. The results suggest that yeast variety during winemaking as a criterion for wine quality ought to be looked at more closely.
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