Chapter 11 – Production of Wine Starter Cultures

Publisher Summary The effectiveness of starter cultures in the wine industry is based largely on the microbiological control that can be achieved during winemaking. Good manufacturing practices favor the development of the inoculated microorganisms and reduce the microbial competition that they encounter, given that both musts and wine are non-sterile substrates. The implementation of quality-control systems for hygiene such as the hazard analysis critical control point approach is by far the best guarantee of success when using starter cultures in the wine industry. The use of starter cultures may not meet expectations if the goals are not first understood in terms of measurable characteristics. Consequently, the first step in any wine production process is to clearly define the type of wine to be produced. This step is more important than usually considered since it guides both the preparation and choice of the starter culture.