Microbiological risk prevention in the winery: lessons from the Microcare project

A regional project to improve cellar hygiene

This presentation, presented at SIVAL 2025 byIFV, highlighted the challenges facing the winesector in terms of hygiene and microbiological monitoring in wine cellars. The regional Microcare project, financed by Interloire and the Centre and Pays de la Loire regions, aims to integrate preventive hygiene methods and microbiological monitoring to guarantee wine quality. In response to changes in matrices and winemaking practices, several areas of work have been defined: monitoring indicators, hygiene awareness, and in-depth microbiological monitoring of wineries.

Since the project was launched in 2023, analyses have been carried out at six representative wineries. This microbiological monitoring is based on several assessments carried out at different key stages of the winemaking process, including surface analyses and microbial controls of musts and fermenting wines. The aim is to monitor changes in microbial load and identify critical points requiring corrective action.

Microbiological monitoring and hygiene: methods and initial results

The results obtained from this monitoring showed a rise in microbiological load during the harvest, followed by a gradual decrease. The drop in the microbial population before the following harvest is considered a key indicator of the effectiveness of the hygiene procedures implemented. Among the methods used for this monitoring, surface analysis by swabbing and culture on agar medium has enabled us to identify the bacterial, yeast and mold populations present. In addition, molecular biology methods were used to refine the identification of micro-organisms.

The use of ATP-Metry as a tool for monitoring hygiene levels was also explored. This technique, already widely used in the food industry, measures the amount of residual ATP on surfaces, providing an indication of hygiene status. The study revealed varying levels of hygiene at the various sampling points, with some equipment showing significant residual contamination even before harvesting began. In particular, tasting taps and valves proved to be critical areas requiring reinforced cleaning protocols.

Improvement strategies and outlook

In view of these findings, a number of strategies have been devised to improve the microbiological control of wines in the cellar. Particular attention is paid to surfaces that are difficult to clean, such as junctions and certain equipment. Systematic disassembly of removable elements for more effective cleaning is an essential preventive measure. At the same time, the development of hygiene protocols adapted to each site has been initiated, with the aim of improving hygiene standards over the long term.

Microbiological monitoring of the wines has also been reinforced by microscopic, flow cytometric and PCR analyses. These techniques provide a better understanding of the microbial populations present and the associated risks. One of the long-term objectives of the Microcare project is to raise winemakers' awareness of the importance of these analyses and to support them in their implementation. Increased skills in microbiological monitoring and interpretation of results represent a key lever for guaranteeing wine stability and quality.

Speakers

PASCAL POUPAULT - Wine Technology & Cellar Hygiene Engineer - IFV

MARIE CHARLOTTE COLOSIO - Microbiology Project Manager - IFV

JEREMIE CEBRON - Oenologist - Organic Agriculture - La Coordination Agrobiologique (CAB)