Microbiological Analysis

Test Description Method Sensory threshold Levels in wine Comment Unit
Microscopic ID
Brettanomyces culture
Bacteria culture
Bacterial spoilage, monitoring MLF
Bacterial sterility
Yeast culture
Yeast spoilage, refermentations
Yeast sterility (including Brettanomyces)
Monitoring fermentations
Yeast count Haemocytometry
Yeast viability Staining
Sterility
3-day sterility check for bottled/packaged samples Extra sample bottle required
Alcohol-tolerance of yeast
PANEL: Slow/stuck fermentations
Microscopic ID
Yeast count
Yeast viability
Glucose
Fructose
Malic acid
PANEL: Stuck MLF
Microscopic ID
Bacteria culture
Malic acid
Alcohol
pH
Total SO2
PANEL: Brettanomyces management
4-EP, 4-EG
Brettanomyces culture
PANEL: Filtration decisions
Microscopic ID
Bacteria culture
Brettanomyces culture
Glucose
Fructose
Malic acid
VA
Turbidity
pH
Additional analysis for export requirements
Total plate count Standard TTC
Total coliforms and E.coli Endo
Staphylococcus Chapman
Yeast and Mould WLN
Aerobic bacteria MR
Lactic acid bacteria MR