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Microbiology of Grape Surfaces and its Importance for Wine Quality

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Aerial Plant Surface Microbiology

Abstract

Although humankind has been involved in winemaking since the very beginning of civilization, it was not until the second half of the last century that Pasteur (1857) demonstrated the microbial origin of spontaneous fermentations. Years later, Hansen (1903) established the taxonomic basis for a rational approach to the study of yeasts associated with grapes and to those actually involved in the fermentation process. By the middle of the present century studies in microbial ecology have shown that the vinification process involves a sequential proliferation of different types of yeast and bacteria coming either from the vineyard itself or from the cellar (Mrak and McClung, 1940; Castelli, 1954 and Galzy, 1958)

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Authors and Affiliations

  1. Department of Microbiology Faculty of Pharmacy, University of Santiago de Compostela, Spain

    Tomás G. Villa

  2. Department of Microbiology Faculty of Sciences, University of Vigo, Spain

    Elisa Longo

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  1. Tomás G. Villa
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  2. Elisa Longo
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Editors and Affiliations

  1. Institut National de la Recherche Agronomique (INRA), Station de Pathologie Végétale, Avignon, France

    Cindy E. Morris  & Philippe C. Nicot  & 

  2. Institut National de la Recherche Agronomique (INRA), Station de Technologie des Produits Végétaux, Avignon, France

    Christophe Nguyen-The

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© 1996 Plenum Press, New York

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Villa, T.G., Longo, E. (1996). Microbiology of Grape Surfaces and its Importance for Wine Quality. In: Morris, C.E., Nicot, P.C., Nguyen-The, C. (eds) Aerial Plant Surface Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-0-585-34164-4_13

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  • DOI: https://doi.org/10.1007/978-0-585-34164-4_13

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