Читать книгу Wine Faults and Flaws - Keith Grainger - Страница 30

The key tools in minimising the risk of the occurrence of microbiological faults are as follows.

In the vineyard:

 Creating and maintaining open leaf canopies to help air‐flow;

 Controlling pests such as European grapevine moth (Lobesia botrana), and vinegar fly (Drosophila melanogaster);

 Preventing or controlling vine diseases such powdery mildew and downy mildew;

 Preventing or controlling grape rots, such as Botrytis cinerea;

 Picking only healthy and undamaged fruit;

 Picking at an appropriate pH;

 Harvesting as cool as possible and transporting to the winery without delay.

In the winery and cellar:

 Sorting fruit to exclude rotten and damaged berries and materials other than grapes (MOGS);

 Maintaining an appropriate pH in must and wine;

 Scrupulous winery and cellar hygiene;

 Using commercial preparations of S. cerevisiae for alcoholic fermentations and lactic acid bacteria strains for the MLF.

 Careful oxygen management in wine – e.g. avoiding ullage in vats and barrels;

 Controlled temperatures for fermentation, maturation, and storage;

 Creating and maintaining a nutrient desert [22];

 Controlled humidity in the winery (maximum 75%) and barrel store (maximum 80%);

 Maintaining an appropriate level of molecular sulfur in wine.