ABSTRACT
In addition to traditional microbiological techniques, the monitoring and stabilization of must and wine also utilizes chemical, physical and organoleptic analyses, and technologies required to prevent and treat modifications caused bv microorpnisms. Microbiological contr~1 is realized by means of the following analytical, preventative and treatment techniques:
Organoleptic analysis
The organoleptic assay is a very important component in the microbiological assessment of enological products. Moreover, it is the most reliable and at the same time the most definitive test that alerts the technician and cellar master to the most probable type of alteration involved. such as acetic acid spoilage or ropiness. After tasting it, the technician can decide which additional assays should be conducted to define, with sufficient certainty, the immediate cause of the problem and its possible prevention or remedy.
