Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing

Wine is susceptible to deterioration and contamination with consequent disposal and commercial burden. At this point, some yeast species are commonly related to enological deterioration, altering the wine's organoleptic characteristics. Thereby, the winemaking process requires microbiological and chemical monitoring over each of its stages, such as grape selection, packaging, and final storage, applying different techniques to ensure its quality and safety. Therefore, studies have evaluated effective, simple, and inexpensive techniques to control and monitor the incidence and impact of spoilage microorganisms. Thereby, this review describes the advantages and disadvantages of microbial and metabolites control and monitoring procedures to minimize deterioration during winemaking. Different physical, chemical, biological, and molecular methods may be applied to monitoring this process. Nevertheless, no industrial consensus was observed regarding method standardization for manufacturing or detecting yeast species steps. The chemical preservative addition stands out for its simplicity and low cost, despite potential damage to the wine's organoleptic characteristics. The application of physical methods, although expensive, displays efficient results in spoiling microbial inactivation without altering organoleptic characteristics, however, it has a high cost. Although biotechnological techniques and biosensors are described as promising techniques for winemaking applications, their high-cost hampers industrial imple-mentation compared to conventional methods.