- Nutritional status
- pH
- Alcohol levels
- Sulfur dioxide additions
- Cellar temperature
Stages A-C illustrates the rise and fall of the various yeasts and bacteria that occur in a fermentation using clean fruit.
(D) In Stage D, the resultant wine is subject to a variety of spoilage organisms if good sanitation practices are not observed. A very good article on this topic, is written by Lisa van de Water and published in Practical Winery & Vineyard. The article is called Monitoring microbes during cellaring/bottling and is a very good reference article on all the things that can go wrong after the wine is made.
Meanwhile, we are trying to stay warm in the coldest winter this area has experienced since the winter of 2003-2004.
References:
1. Kenneth C. Fugelsang and Charles G. Edwards, Wine Microbiology, Springer Science and Business Media, LLC, 2007.
2. Lisa van de Water, Monitoring Microbes During Fermentation, Practical Winery & Vineyard Journal, September/October 2009.
3. Lisa van de Water, Monitoring microbes during cellaring/bottling, Practical Winery & Vineyard Journal, January/February 2010.
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