Evaluation of methods for the microbiological control of natural corks for sparkling wine bottles

Keyphrases

• Evaluation Method 100%
• Sparkling Wine 100%
• Natural Cork 100%
• Wine Bottle 100%
• Microbiological Control 100%
• Spain 50%
• Catalunya 50%
• Fungi 50%
• Culture Media 50%
• Tryptone 50%
• Soya 50%
• Rinsing 50%
• Microbiological Analysis 50%
• Incubation Temperature 50%
• Filamentous Fungi 50%
• Ringer's Solution 50%
• Cultivation Time 50%
• Yeast-like Fungi 50%
• Agitation Speed 50%
• Sabouraud Dextrose Agar 50%
• Agitation Time 50%

Immunology and Microbiology

• Agar 100%
• Solution and Solubility 50%
• Incubation Temperature 50%
• Filamentous Fungus 50%
• Tryptone 50%