General indications concerning prevention of pathogenic changes in wines are given. Causes, symptoms, prevention and treatment methods of diseases in wine caused by development of aerobic microbes (formation of scum, acetic fermentation), anaerobes or relative anaerobes (mannit and lactic fermentation, turn, pus), mucilaging, bitterness and mouse-like flavour of wine as well as phenomena caused by the development of Schizosaccharomyces yeasts are discussed. Attention is drawn to the content of biogenic amines in vines, which can be harmful for the human health when present in higher amounts.
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