2002 | OriginalPaper | Chapter
Wine Microbiology
Authors : Richard P. Vine, PhD, Ellen M. Harkness, MS, Sally J. Linton
Published in: Winemaking
Publisher: Springer US
Included in: Professional Book Archive
Activate our intelligent search to find suitable subject content or patents.
Select sections of text to find matching patents with Artificial Intelligence. powered by
Select sections of text to find additional relevant content using AI-assisted search. powered by
Microbiologically speaking, unknown wine is much safer than unknown water. Of the thousands of microorganisms now classified, relatively few have been found growing in wine. This is due to the nearly antiseptic combination of alcohol and acids that occurs in wine. Most microscopic organisms taken from contaminated water actually die if introduced into wine. Human pathogenic organisms cannot survive in the environment of wine. It is because of this phenomenon that wine has promoted human health throughout Western civilization.