Do you want to discover our first differentiation success case? Take a look at it!


Small production and high-value group of wineries that make wines from selected plots in Napa Valley.

The study

The main objective of the project is the characterization of the microbiome (fungi/yeasts and bacteria) associated with different critical points in the winemaking process of three wineries. Also, we are defining the relationship and impact of the resident microbiology in the winery (surfaces and machinery) and fermentative processes.

A WineSeq test protocol and timing are established during three key moments along the winemaking process: before harvesting, harvesting and after harvesting. The control points are also marked in the hoppers, destemmer-crusher, pipes and pumps and fermentation tanks.

The conclusion

The WineSeq test prior to the harvest gave us an extensive knowledge about the microbiota that lives in the machinery of the three wineries. We highlight the presence, in two of the valued wineries, of notable amounts of yeast inside the pipes and pumps, and in the third winery a high level of fermentative yeasts was detected in the fermentation tanks.

In the case of the wineries whose pipes harbored a certain diversity of yeasts, the presence of Wickerhamomyces anomalus and Meyerozyma guilliermondii were detected as the dominant species. Its activity is common in the initial and intermediate stages of fermentation. Its contribution being known to the sensory characteristics of wines, through the release of esters and other aromatic varietal compounds. However, the community of bacteria in these samples was dominated by species of undesirable acetic bacteria such as Gluconobacter, Acetobacter, Gluconoacetobacter and Paenibacillus. The yeast species found in the fermentation tanks were mainly Saccharomyces and Metschnikowia. The study of the resident microbiota in the winery to identify the points where specific cleaning protocols had to be implemented to improve the hygienic conditions and guarantee the control over the fermentative processes.