Methods and tests include

• The role of microbiology in winemaking
• Yeast: classification, identification, growth and activity, selection criteria, nutrient requirements, active dried wine yeast, starter cultures, yeast viability, stuck alcoholic fermentation, sulfur dioxide and microbial activity.
• Bacteria: types, identification, selection and choice of a bacterial inoculum for malolactic fermentation (MLF), monitoring MLF and stuck MLF.
• Sanitation and sterilisation: methods for conducting/ monitoring these operations in the cellar and laboratory.
• Sampling: techniques for taking samples for microbiological analyses from tanks, barrels and bottles.
• Health and safety issues
• Media types and preparation procedures
• Techniques and procedures: use of the microscope, laminar flow cabinet and autoclave, aseptic technique, agar plate, slope, dilution series, streak plate, enumeration of microorganisms, spread plate, pour plate, membrane filtration and plating, detection of Dekkera/Brettanomyces yeast, wet mount, Gram stain, use of a haemocytometer, determining yeast cell and bacteria cell numbers, yeast viability, swabbing techniques.

Full bibliographic data for Microbiological Analysis of Grapes and Wine: Techniques and Concepts