Pediococcus quality control chart

Pediococcus quality control chart

Monitoring/Analysis Critical Limits Corrective Action Verification/Documentation
Grapes

pH

Fruit condition

<3.50

Visible rot, off odors

Acid addition

Sorting

Re-check pH after cold soak
Crush Destem Maceration

SO2

Temperature Microscopic and sensory examination

PCR analysis

30-50 mg/l total

5-10°C, 40-50°F

Presence of cocci shaped bacteria

Add SO2

Chill

Monitor SO2 levels

Monitor temperature

Microscope examination

PCR analysis

Alcoholic Fermentation Microscopic examination Presence of cocci shaped bacteria Lysozyme

Microscope examination

Plating

PCR analysis

Malolactic Fermentation

Microscopic and sensory examination

Temperature

ML inoculation

Presence of cocci shaped bacteria 15-20°C, 60-68°F

ML strain selection

Lysozyme then reinoculate for MLF

Microscopic examination

Wait at least 1-2 weeks before ML inoculation after lysozyme treatment of red wines, longer periods required for white wines

Post Fermenation & Aging

Microscopic and sensory examination

SO2

pH

Plating

PCR analysis

Temperature

Presence of cocci shaped bacteria 20-30 mg/l free < 3.50

5-20°C, 60-68°F

Lysozyme and/or SO2

Add SO2

Acid addition

Microscope examination

Monitor SO2

Monitor pH

Plating

PCR analysis

Monitor temperature

Clarification Stabilization Filtration SO2 20-30 mg/l free

Adjust SO2

Polish filtration

Monitor SO2
Bottling

Plating

PCR analysis

SO2

20-30mg/l free

Sterile filtration

Adjust SO2

Plating

PCR analysis

SO2 analysis

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