{"id":6013,"date":"2025-03-30T19:00:35","date_gmt":"2025-03-30T17:00:35","guid":{"rendered":"https:\/\/www.kis.si\/about-the-institute\/infrastructure\/microbiological-laboratory\/"},"modified":"2026-09-15T19:11:06","modified_gmt":"2026-09-15T17:11:06","slug":"microbiological-laboratory","status":"publish","type":"page","link":"https:\/\/www.kis.si\/en\/about-the-institute\/infrastructure\/microbiological-laboratory\/","title":{"rendered":"Microbiological Laboratory"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Microbiology plays a crucial role in winemaking. At the Agricultural Institute of Slovenia, we have been engaged in microbiological research on grapes and wine for many years, resulting in a substantial number of relevant publications in this field.<\/p>\n\n<p class=\"wp-block-paragraph\">During the processing of grapes into wine, four major groups of microorganisms play a key role: non-<i data-path-to-node=\"2,0\" data-index-in-node=\"101\">Saccharomyces<\/i>yeasts, which originate primarily from the grapes; <i data-path-to-node=\"2,0\" data-index-in-node=\"166\">Saccharomyces<\/i> yeasts from commercial starter cultures or indigenous mycoflora; lactic acid bacteria (<i data-path-to-node=\"2,0\" data-index-in-node=\"267\">Oenococcus oeni<\/i>); and wine spoilage yeasts and bacteria.<\/p>\n\n<p class=\"wp-block-paragraph\">In the Microbiological Laboratory, we perform microbiological <strong>analyses of grapes, mash\/must, and wine<\/strong>. Microbiological analyses are conducted for the needs of:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><span style=\"font-weight: 400;\">domestic and foreign <\/span><b>research projects,<\/b><\/li>\n\n\n\n<li><b>diploma, master&#8217;s, and doctoral theses,<\/b><\/li>\n\n\n\n<li>external clients: any physical or legal entities<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Fields of activity<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Determination of the total concentration of yeast in a must\/mash\/wine sample according to its physiological state (live, dead, dormant),<\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Species and abundance of viable (live) yeasts from the genera <\/span><i><span style=\"font-weight: 400;\">Saccharomyces <\/span><\/i><span style=\"font-weight: 400;\">and non-<\/span><i><span style=\"font-weight: 400;\">Saccharomyces<\/span><\/i><span style=\"font-weight: 400;\">, and their impact on the sensory quality of wine,<\/span><\/li>\n\n\n\n<li><span style=\"font-weight: 400;\">Content of yeasts belonging to the genus <\/span><i><span style=\"font-weight: 400;\">Dekkera<\/span><\/i><span style=\"font-weight: 400;\">\/<\/span><i><span style=\"font-weight: 400;\">Brettanomyces <\/span><\/i><span style=\"font-weight: 400;\">(spoilage yeasts) in wines and detection of their metabolites (volatile thiols),<\/span><\/li>\n\n\n\n<li>The impact of sulfur use, vinification process temperatures, addition of selected yeast and bacterial cultures, nutrients, dissolved oxygen levels, and yeast-assimilable nitrogen in the fermentation medium on the microbiological population and quality of the produced wine.<\/li>\n<\/ul>\n\n<h2 class=\"wp-block-heading\">Research equipment<\/h2>\n\n<ul class=\"wp-block-list\">\n<li>Cube 6 flow cytometer <\/li>\n\n\n\n<li>Minifors 2 bioreactors (3x)<\/li>\n\n\n\n<li>H150-2100LT flow cooler (water chiller)<\/li>\n\n\n\n<li>MV &#8211; LFV 12 protective chamber &#8211; laminar flow cabinet<\/li>\n\n\n\n<li>Memmert incubator &#8211; thermostatic cabinet<\/li>\n\n\n\n<li>WineLab touch enzyme analyzer<\/li>\n\n\n\n<li>Astell AMB 240 autoclave (Ecofill)<\/li>\n\n\n\n<li>IKA G-L centrifuge 12 X 1,5\/2,0 mL<\/li>\n\n\n\n<li>Nikon Eclipse 80i light microscope<\/li>\n\n\n\n<li>MATRIX ORBITAL DELTA PLUS orbital shaker with shaking\/incubation function<\/li>\n\n\n\n<li>Microfil membrane filtration equipment<\/li>\n\n\n\n<li>E\u0160KO 7L electronic bacterial colony counter<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Microbiology plays a crucial role in winemaking. At the Agricultural Institute of Slovenia, we have been engaged in &#8230; <\/p>\n<p class=\"read-more-container\"><a title=\"Microbiological Laboratory\" class=\"read-more button\" href=\"https:\/\/www.kis.si\/en\/about-the-institute\/infrastructure\/microbiological-laboratory\/#more-6013\" aria-label=\"Read more about Microbiological Laboratory\">Ve\u010d &#8230;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":5463,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"class_list":["post-6013","page","type-page","status-publish"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/pages\/6013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/comments?post=6013"}],"version-history":[{"count":3,"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/pages\/6013\/revisions"}],"predecessor-version":[{"id":6016,"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/pages\/6013\/revisions\/6016"}],"up":[{"embeddable":true,"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/pages\/5463"}],"wp:attachment":[{"href":"https:\/\/www.kis.si\/en\/wp-json\/wp\/v2\/media?parent=6013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}