Microorganisms are an integral part of the winemaking, brewing and often water treatment processes. Both beneficial and spoilage microorganisms may be present and it is important to understand when, where and in what cell numbers they are present.
|Brettanomyces bruxellensis PCR||50mL|
|Brettanomyces bruxellensis Plating||Sterile 50mL|
|Yeast Count & Viability||50mL|
|Post Bottling Sterility||50mL|
|Lactic acid bacteria plating||50mL|
|Acetic acid bacteria plating||50mL|