Genetic Characterization of Microorganisms

Quality control of the implantation of commercial starter cultures is an essential step in comparative trials where the result is linked to the fermentation progress. It is of course compulsory for all commercial starter tests.

This analysis also allows winemakers to validate their yeast process and/or bacteria inoculation.

  Active Dry Yeast (ADY)Malolactic starter
Volume 125 mL 125 mL 125 mL
Analysis duration 3 days 7 days 15 days

Studies of indigenous microflora, from grapes to bottled wines

With our team of specialists and the latest relevant tools in microbiology, our laboratory is able to offer you comprehensive expertise to identify and count micro-organisms, from the grape to the bottled wine

Specific detection of spoilage microorganisms by PCR

Brettanomyces bruxellensis (quantification)
Zygosaccharomyces baillii (détection)

Lactic acid bacteria strains that produce biogenic amines (quantification)

Lactic acid bacteria strains with ropy characteristics (detection)

Specific detection of microorganisms by PCR Saccharomyces cerevisiae
Saccharomyces uvarum
Torulaspora delbrueckii
Oenococcus oeni

Some examples of our expertise

  • Ecological study of cellar microflora
  • Ecological study of grape and wine microflora
  • Monitoring of microflora during winemaking and ageing: genetic identification & counting
  • Genetic identification and counting of spoilage microorganisms
  • DNA fingerprinting of commercial strains (ADY & malolactic starter cultures)

For all other projects, please contact us.


 Laboratoire EXCELL®   -  25, rue Aristide Bergès 33270 FLOIRAC - +33 5 57 77 96 27 - This email address is being protected from spambots. You need JavaScript enabled to view it.