MICROBIOLOGICAL COUNT IN WINE AND ITS IMPORTANCE FOR THE MAINTENANCE OF THE PRODUCT QUALITY

Authors

  • REGINA VANDERLINE Universidade Federal de Santa Catarina
  • HONÓRIO DOMINGOS BENEDET Universidade Federal de Santa Catarina

DOI:

https://doi.org/10.5380/cep.v14i1.14071

Keywords:

VINHOS-QUALIDADE, VINHOS-CONTAGEM MICROBIOLÓGICA. WINE-QUALITY, WINE-MICROBIOLOGICAL ANALYSIS.

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.  

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How to Cite

VANDERLINE, R., & BENEDET, H. D. (1996). MICROBIOLOGICAL COUNT IN WINE AND ITS IMPORTANCE FOR THE MAINTENANCE OF THE PRODUCT QUALITY. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 14(1). https://doi.org/10.5380/cep.v14i1.14071

Issue

Vol. 14 No. 1 (1996)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.