MICROBIOLOGICAL COUNT IN WINE AND ITS IMPORTANCE FOR THE MAINTENANCE OF THE PRODUCT QUALITY
Abstract
The total plate count of microorganism in several kinds of Wines - dry white, light white, white macerated, pink and red, was determined. The results showed higher counts to the red wines compared to the white ones which is in accordance with processing.
Keywords
VINHOS-QUALIDADE; VINHOS-CONTAGEM MICROBIOLÓGICA. WINE-QUALITY; WINE-MICROBIOLOGICAL ANALYSIS.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v14i1.14071
