Monitoring and managing microbial activity in a winery are important functions to ensure successful fermentations, to prevent wine spoilage and to identify native microorganisms and strains that contribute to wine flavor and aroma. University of California, Davis, Department of Viticulture & Enology experts recently provided an overview of the tools and techniques winemakers can use to detect, identify and monitor wine microorganisms during the seminar, “Issues in Quality Control...