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Bacteria

Single-celled microorganisms in spherical, rod or screw form that occur everywhere. Bacteria-like, even tinier microorganisms (without cell walls) are called phytoplasmas. Bacteria, unlike viruses (which have no metabolism and need a host such as a bacterium), reproduce by cell division. There are more than 2,000 species, most of which are harmless. In fact, many make an important contribution to the biological balance in nature by breaking down dead living organisms into their basic substances during decay and putrefaction. Some are even able to break down environmental toxins such as mineral oil. Specific bactericides are used to combat them. In winemaking, bacteria are involved from start to finish, but they are not always desirable. They are useful in the formation of humus by breaking down organic residues in the vineyard soil and in photosynthesis during growth. In grape must or wine, most species cannot survive because of the acidity.

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Dominik Trick

The wein.plus encyclopaedia is a comprehensive, well-researched reference work. Available anytime and anywhere, it has become an indispensable part of teaching, used by students and myself alike. Highly recommended!

Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,079 Keywords · 46,829 Synonyms · 5,323 Translations · 31,413 Pronunciations · 187,012 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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