Vertical distribution of yeast and bacteria in stainless steel tanks during wine fermentation

Naomi Porret, Thomas Henick-Kling, Jurg Gafner

Research output: Contribution to journalArticlepeer-review


The wine fermentation process involves a succession of various microbial populations and at any stage of fermentation a variety of microorganisms are present including those which can spoil the wine. Therefore, it is very important to monitor the microbial population all through the fermentation. The sampling process must ensure obtaining a representative sample. The present work compares four different sampling locations in wine stainless steel tanks of different sizes (1.000 to 10.000 l), during both the alcoholic and the malolactic fermentation. Samples were taken in a sterile manner from the top, the middle, and the bottom of the tanks through the top hatch. Additionally, samples were taken from the sampling valve, after a short forerun. The samples were plated for viable *Saccharomyces cerevisiae* yeast and the wine lactic acid bacteria *Oenococcus oeni*. ANOVA (Analysis of Variance) was carried out to determine whether it makes a difference rohere in the tank a sample is taken. This comparison showed that samples taken from the sampling value are representative of the tank microflora.
Original languageEnglish
Pages (from-to)29-36
Number of pages8
JournalMitteilungen Klosterneuburg
Issue number1
Publication statusPublished - 2007


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