Some chemical and microbiologycal aspects of one hundred (100) different wines bought in the local stores were studied in this work. Minimum, maximum, and average values for total and free SO2, ethanol, total and volatile acidity, total sugars and pH are given for fifty one (51) white, forty two (42) reds, seven (7) pink wines. Also, the amount of yeasts, other fungi, lactic and acetic bacteria are given for all the wines. Higher average values of total and free SO2 (124,2 and 18,9mg/l respectively) were found in the white wines, as expected. There was a direct relationship between the tow level of free SO2 and the contamination with yeasts and bacteria, also expected. However, red wines were more contaminated with yeasts than white wines, what was not expected.
wines; yeasts; bacteria; chemical analysis.
