Preventive hygiene and microbiology in the cellar: presentation of practical cases

The evolution of matrices and practices requires the sector wine to be increasingly attentive to the evolution of the microbiota in the cellar to ensure the quality of wines over time. The regional Microcare project aims to train the players in the Loire Valley in the importance of microbiological monitoring of wines and hygiene in the cellar to control the flora (yeasts and bacteria) present during the vinification and conservation of wines and hygiene in the cellar in order to prevent a large number of microbiological deviations.