Microorganisms, especially yeasts and lactic acid bacteria, play a central role in wine production. During alcoholic fermentation, yeasts, especially Saccharomyces cerevisiae, convert the sugar from the grapes into ethanol and carbon dioxide. This process significantly influences the taste, aroma and alcohol content of the wine. Subsequently, malolactic fermentation can be carried out by lactic acid bacteria, in which the aggressive malic acid is converted into milder lactic acid. This contributes to the refinement of taste and stabilization of the wine. The targeted control of these microorganisms is crucial for the quality and style of the final product.
On the other hand, unwanted microorganisms such as wild yeasts or acetic acid bacteria can spoil wine. They cause off-flavors, turbidity or excessive acidity. Especially with unclean processing or storage, they can significantly impair the quality and make the wine inedible.
In wine production, the control of microbiological processes determines quality, stability and taste – from the first fermentation to the bottled product. Every step in the winemaking process presents microbiological challenges that can determine success or off-flavor. Precise control is therefore not a luxury, but a necessity.
Whether alcoholic or malolactic fermentation, sulfur addition or storage stability – monitoring the microorganisms is the key to consistent quality and authentic wine taste.
Challenges in the Wine Market
Sysmex Partec offers precise and efficient solutions for the control and management of microorganisms in all phases of wine production from fermentation to bottling. With our methods, you get fast, objective and reliable information about the microbiological processes that determine the character, quality and stability of your wine. Microorganisms are crucial for the taste and style of your final product, but uncontrolled they can become the biggest risk. That’s why every minute counts: Many microorganisms double in a very short time. Anyone who waits days for laboratory results loses control and quality.
Our technology delivers results in real time, so you can intervene in a targeted manner at any time. And not only in the wine sector: Beer, spirits and non-alcoholic beverage manufacturers also benefit from the same advantages, fast analyses, clear data, safe decisions. With our innovative solutions for the beverage industry, we enable fast, precise and reproducible analyses, directly in the company or in the service laboratory. Our systems help to avoid bad batches, to make processes efficient and to constantly maintain the highest quality standards.
Application fields:
We provide precise, rapid and reliable microbiological quality control for demanding applications.
Monitoring of yeast vitality, control of alcoholic and malolactic fermentation for stable, clean fermentation processes.
Early detection of Brettanomyces bruxellensis, Dekkera anomala and acetic acid bacteria to avoid off-flavors, turbidity and loss of quality.
Detection of mycotoxins, determination of the total bacterial count in all production phases and microbiological control during bottling to ensure long-lasting product quality.
Discover our products for wine production – from the control of fermentation to precise microbiological analysis for consistently high wine quality.
With the CyFlow™ RI-300 Flow Cytometer and CyFlow™ AL-20 Autoloader, you can quickly and easily detect microorganisms. Discover the next level of microbiological quality control with results in minutes.
Reagent for counting vital yeasts in wine and beer during and after alcoholic fermentation. Screening for the presence of spoilage yeasts after completion of alcoholic fermentation.
Reagent kit for the highly specific detection and counting of Brettanomyces bruxellensis in wine, beer and its pre-products.
Reagent kit for controlling malolactic fermentation during wine production. Determines the number of lactic acid bacteria (Gram+).
Reagent kit for counting vital microorganisms in filtered wine. For determining the microbiological purity of the wine before, during or after bottling.
Reagent for counting vital and dead yeasts in culture. For checking the quality of the fermentation batch.
The BacCount reagents allow the determination of the Total Cell Counts (TCC) and the Vital Cell Counts (VCC) in waters of all kinds, also in production and process waters.
With the mycotoxin kits, up to 6 mycotoxins (Mycotoxins Screening Kit) can be detected in one sample. In addition, detection for field (Field Toxins Kit) and storage toxins (Storage Toxins Kit) is possible.
Reagent kit for the highly specific detection and counting of Dekkera anomala in wine, cider, beer and other beverages.
The CellTrics™ filters (e.g. CellTrics™ 30µm) help, for example, when using the CyStain™ VitalCount Kit to filter the sample after (optional) pre-incubation. The microorganisms pass through the filter and can be stained in the next step, while the sample substance remains in the filter.
With decades of experience in cell and particle analysis, Sysmex Partec offers powerful, proven solutions that are precisely tailored to the requirements of industrial applications. Our hardware and software enable fast, accurate results directly in the production environment.
Scientifically validated processes and development in accordance with EN ISO 13485 ensure the highest standards of quality and reproducibility. Through close cooperation with our customers create tailor-made systems that combine efficiency, standardisation and process reliability are combined.
Our international support structure and practical training programmes ensure a a8> smooth implementation and long-term use. Als einziger Anbieter am Markt liefert Sysmex Partec eine vollständige Komplettlösung – von der Entwicklung über die Integration bis zur Anwendung.
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