{"id":76861,"date":"2022-05-31T17:00:43","date_gmt":"2022-05-31T16:00:43","guid":{"rendered":"https:\/\/staging.agrovin.com\/microbiological-stability\/"},"modified":"2024-12-26T14:06:58","modified_gmt":"2024-12-26T12:06:58","slug":"microbiological-stability","status":"publish","type":"page","link":"https:\/\/agrovin.com\/en\/microbiological-stability\/","title":{"rendered":"Microbiological stability"},"content":{"rendered":"\t\t
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\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tHome \/ <\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tClarification and stabilization \/<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tMicrobiological stability<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Microbes are not only responsible for transforming sugars into ethanol or malic acid into lactic acid, but they also provide polysaccharides during their gemmation and lysis. They are responsible for revealing varietal aromas from their non-odour-producing precursors or giving rise to esters in wines with an amyl profile or providing enveloping sensations with the production of glycerol. However, once the wine has finished alcoholic and malolactic fermentations, they become enemies of wine quality and can generate undesirable compounds such as volatile phenols, acetic acid or even refermentations in the bottle that cause turbidity.<\/p>

There are different strategies to achieve microbiological stability of wines prior to bottling and microbiological analyses make it possible to quantify the risk and the most appropriate strategies for each one. The alcohol content, the absence of nutrients, the presence of sulphur, the correction of acidity and the low storage temperatures of the wines are steps for preventing the development of many species of microorganisms that could develop rapidly in other conditions, such as must. However, there are micro-organisms that have adapted to these conditions and are a problem during storage, ageing and bottling. Moreover, the slow evolution derived from the limiting conditions in which they are found will cause them to develop as a silent danger that will take advantage of improved conditions for their development.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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