This reference is designed to meet the practical needs of winery personnel working in the areas of micobiological surveillance and quality control. It addresses "real world" problems, such as the identification and enumeration of micro-organisms and their impact on production and stability. For each topic, discussions provide the necessary background information and detailed, step-by-step laboratory procedures. The author also discusses the interpretation of results (including relevant statistical issues) and what the results mean for the winemaker. Topics covered include: microbiology in the vineyard, pre-fermentation processing, fermentation, cellaring concerns, finishing operations, and sanitation. Appendices review basic concepts and techniques important to the successful operation of a microbiology laboratory and the makeup of laboratory media used for growth and diagnostic purposes.