What microbes would make wine go bad during fermentation?
Certain yeast (wild-uncultured yeast) and bacteria. Some times certain molds/moulds spoil wine. http://www.unitechscientific.com/wine_sp… I borrowed this from a site. (Saves me time) Brettanomyces is widely distributed in winery environments. They produce high concentrations of volatile acids, esters, and the volatile phenols 4-ethylphenol (4EP) and 4-ethylguaiacol (4EG). These volatile phenols are largely responsible for off-flavors or taint associated with Brettanomyces. Zygosaccharomyces is a spoilage yeast that is tolerant of high sugar concentrations and is resistant to sorbate. It is commonly found throughout the winery environment and is often associated with grape juice concentrates that are used to adjust color and sugar in final wine blends. The yeast can cause turbidity and CO2 gas in bottled wines. Pichia is a wild yeast that is often present at high levels on incoming fruit. Pichia ca
