Bacteria Fermentation Microbial control

The most obvious method of controlling microbial wine disorders is to prevent contamination of the wine. Yeasts which have been used for the alcoholic fermentation must be removed or inactivated before bottling. The same restriction applies to acetic- or lactic acid bacteria which may have entered the wine during or after fermentation. 

The study and development of microbial methods for the industrial-scale production of C3 and C4 chiral synthetic units such as 2,3-dichloro-l-propanol (DCP), epichloro-hydrin (EP), 3-chloro-l,2-propanediol (CPD), glycidol (GLD), 4-chloro-3-hydroxy-butyrate (CHB), 3-hydroxy-y-butyrolactone (HL) is described. The following points are emphasized overall strategy screening, isolation, and cultivation of bacteria control of fermentation reactions and transfer from lab- to production-scale. 

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