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MANAGING MICROBES IN WINEMAKING

Ensuring microbial stability is fundamental for preserving wine quality and avoiding economic losses from spoilage.

Ensuring microbial stability is fundamental for preserving wine quality and avoiding economic losses from spoilage. Capable of developing at any time during the winemaking process, spoilage microbes are opportunistic organisms which can be difficult to control and/or eliminate without the proper tools and methods for detection. Microbial contamination is the most common cause of wine defects and oftentimes not able to be remedied with treatment. Through extensive industrial trials and research, Enartis USA has developed an innovative and proactive approach for microbial management. By utilizing routine monitoring for early detection, maintaining proper cellar hygiene and sanitation, and deploying effective methods for spoilage elimination, winemakers can protect and preserve wine quality. 

To learn more about the Enartis USA approach for microbial management click here to read our latest technical newsletter. 

 
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