Microbial Management During Ageing

This webinar from Bucher Vaslin North America covers microbial management during ageing. This management is "fundamental for preserving wine quality and avoiding economic loss from spoilage." Microbial contamination can happen any time during the wine making process. The video discusses tools to prevent and eliminate undesirable microbes. One tool covered is "a pure chitosan selective fining agent that reduce the population of spoilage microorganisms such as brettanomyces, lactobacillus, oenococcus, pediococcus and acetobacter." This video runs 38:11 minutes in length.