![]() These factors can be modified to an extent by vineyard management practices but some will be inherent to the site and type of grape varieties planted 2.įollowing harvest, grapes are crushed and the resulting must (juice, seeds and skins) can be used directly for fermentation as in red wine processing or the must pressed to release the juice from the skins and seeds which is used in white and blush wine production 3. ![]() Different vineyards and sites within a vineyard will support differing populations of microbiota 1 as will the presence of damage to the clusters or berries, the presence and types of insect vectors and physical factors such as temperature and exposure of the grape berries to UV light. The timing of harvest not only impacts the composition of the grape influencing relative levels of sugars, amino acid content and types and amounts of flavour precursors, but also affects the relative numbers and species of microbiota that will be present on the grape and therefore present in the juice and ultimately in the wine itself. The first important decision is the time of harvest. The composition of the wine is influenced by the processing decisions made along the way to the bottle. The production of wine is a multistep yet simple process (Figure 1). A brief overview of the wine production process Fermentation management strategies must take into consideration the style of wine being made, the inherent risks of different processing decisions and seasonal or vintage variation in composition of both fruit and microbial biota. ![]() Microbial population dynamics can be influenced by seemingly inconsequential processing decisions and some microbial characters may be desired in some wines but considered spoilage in others.
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