Commissione Enologia

Adopted

Bacteriological control

COEI-2-CONBAC Methods of microbiological analysis

Bacteriological control

Analysis common to all monographies

  1. Preliminary rehydration of yeasts (Saccharomyces and non-Saccharomyces): ADY (Active Dry Yeasts), AFY (Active Frozen Yeasts), COY (Compressed Yeasts), CRY (Cream Yeast Preparations), ENY (Encapsul