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There is at least one bacteriophage ("phage") that targets bacteria that spoil wine: The Gluconobacter phage GC1 is a novel member of the Tectiviridae family isolated from a juice sample collected during dry white wine making. The bacteriophage infects Gluconobacter cerinus, an acetic acid bacterium which represents a spoilage microorganism during wine ...


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There absolutly is selection involved. First, you create a selective environment to culture a subset of environmental organisms (yeasts). Then, by infusing fresh media (flour/water) into the cultures each day, you are essentially passaging a live culture or organisms. It's not rational selection, like that practiced by plant breeders, since you aren't hand ...


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Yes, continually diluting the mix like this encourages the organisms (bacteria, yeasts, fungi) to have more constant conditions (maximum nutrients, fewer waste products) and be in log phase growth. The mix selects for particular faster-growing organisms. if you did not dilute, the nutrient levels would change (lower) and waste products accumulate much faster....


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