Microbiological analyses consist in detecting and differentiating micro-organisms (yeasts and bacteria), and in quantifying these per culture in a solid environment (number of units forming yeasts and colonies of lactic and acetic bacteria per ml).

Thus, the microbiological analysis enables the enologist to control the alcoholic and/or malo-lactic fermentation and foresee unwanted situations of microbial changes, as well as to detect possible changes both the in the final product, but also during the different winemaking stages.