Quantitative survey of microflora in shelf wines
DOI:
https://doi.org/10.5073/vitis.1975.14.116-123Abstract
A quantitative microbiological survey was conducted on 310 shelf bottles from 21 wine producing countries. The wines examined included the following types: low alcohol; crackling; rose; sparkling; red table wine; white table wine; champagne; aperitif; vermouth; flavoured wine; cider; wine cocktail; and fruit wine. Data on each wine type is presented as
- range of viable mould, bacterium and yeast counts,
- frequency of individual mould, bacterium and yeast counts,
- frequency of different combinations of types of micro-organisms isolated from the same bottle and
- relation between yeast and bacteria counts in wines containing both types of micro-organisms.
Eine quantitative Erfassung der Mikroflora von Flaschenweinen aus dem Einzelhandel
An 310 in Einzelhandelsgeschäften zum Verkauf anstehenden Weinflaschen, die aus 21 Weinbauländern stammten, wurde eine quantitative mikrobiologische Bestandsaufnahme durchgeführt. Die geprüften Weine umfaßten folgende Typen: Leichte Weine, Perlweine, Roseweine, Traubenschaumweine, rote Tafelweine, weiße Tafelweine, Sekte, Aperitifs, Wermutweine, Würzweine, Apfelweine, weinhaltige Mischgetränke und Obstweine. Jeder Weintyp wird durch folgende Daten charakterisiert:
- Minimale und maximale Anzahl der lebensfähigen Keime von Schimmelpilzen, Bakterien und Hefen;
- jeweilige Häufigkeitsverteilung der Keimzahlen von Schimmelpilzen, Bakterien und Hefen;
- Häufigkeitsverteilung verschiedener Kombinationen von Mikroorganismentypen, die aus derselben Flasche isoliert wurden;
- Relation von Hefen- und Bakterienzahlen in Weinen, die beide Mikroorganismentypen enthielten.
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