59
reds are frequently stored in oak barrels for several years. While the average wine
contains approximately 13% ethanol, the alcohol by itself does not preclude future
spoilage. Consequently winemakers must take great care to prevent exposure of the
wine to oxygen, which can encourage microbial growth, as well as judiciously use
antimicrobials (again, primarily sulphur dioxide) to prevent microbial spoilage
(Mills et al. 2008).
Fig. 4.6 Schematic representation of wine manufacturing (Adapted from Mills et al. 2008)
4 Fungi in Food Bioprocessing
reds are frequently stored in oak barrels for several years. While the average wine
contains approximately 13% ethanol, the alcohol by itself does not preclude future
spoilage. Consequently winemakers must take great care to prevent exposure of the
wine to oxygen, which can encourage microbial growth, as well as judiciously use
antimicrobials (again, primarily sulphur dioxide) to prevent microbial spoilage
(Mills et al. 2008).
Fig. 4.6 Schematic representation of wine manufacturing (Adapted from Mills et al. 2008)
4 Fungi in Food Bioprocessing