Are there any microbes in the wine?

The process of adding anaerobic yeast to grape juice to turn it into wine is called fermentationIf other bacteria were involved, the results would have been unexpected":text-align:center;"img src"alt""is there microbes in wine?" title?" title""first, yeastfermentation is a fairly simple process, and alcohol and carbon dioxide are produced when sugar is digested by yeastDuring fermentation, the yeast "eats" the glucose and fructose in the juice and produces ethanolIn general, the fermentation process takes place in containers such as oak barrels, with red wine fermenting 70 to 80 degrees Fahrenheit and white wine needing more than 60 degreessecond, acetic acidacetic acid interrupts the wine making process, interferes with fermentation, and turns the wine into grape vinegarAcetic acid bacteria are mainly dependent on oxygen, so the longer the grapes are exposed to the air, the faster they reproduceIn addition, the pH value of wine also has an important impact on the reproduction of acetate bacteriaEven a drop in PH from 3.7 to 3.5 can affect their breeding populationThe consequence of the large-scale reproduction of acetic acid bacteria is the corruption of wine, which produces excessive acetic acid, and the wine becomes vinegarthird, lactic acid bacteriathe University of Iowa, said that wine also contains lactic acid bacteria, like pickles and yogurt, which also cause changes in wine qualityGrapes and grape leaves actually have lactic acid bacteria, if these lactic acid bacteria are brought into the fermentation process of wine, wine will produce an unpleasant taste and tasteDuring this time, they ferment sugar and citric acid, producing oxygen or carbon dioxide, depending, of course, on the type of lactic acid bacteria and the type of inorganic salts and carbohydrates in the liquid