Beer Brewing and Winery Microscopes

Beer brewers and vintners require a specific microscope in order to view bacteria, mold, wort and different types of yeast. A brewery is particularly interested in both identifying and counting yeast cells. Wine makers are especially interested in mold and different types of bacteria, as well as yeast. Microscope World has created a range of microscopes specifically for beer breweries and vintners. These microscopes are configured to meet the unique needs of beer brewers and wineries as they perfect their art. The phase contrast microscopes are used to increase contrast and examine yeast and bacteria in the beer brewing and wine making process. The advanced live / dead test microscope is used in the cultivation process to identify living and dead bacteria. If you are unsure which beer brewing microscope or wine microscope is right for you, please contact us. If you are interested in learning more about brewery methods, check out this Brewer's Lab Handbook.

Wine Microscope Tips:

There are several essential tasks every winemaker should be able to perform with a microscope.

• Distinguish between bacteria, yeast and fungi under the microscope.
• Identify and differentiate living organisms from plant debris, filter agents or crystals.
• Identify the most common organisms by sight in order to take action quickly - including wine yeast, mold and bacteria. Phase contrast microscopes are helpful when viewing bacteria, as well as yeast.
• Count yeast cells and distinguish between live and dead cells.

The easiest way to differentiate bacteria, yeast (single celled fungi), and mold (filamentous fungi) is by size. Molds are easy to view at 100x magnification, yeast at 400x, and bacteria at 400x and 1000x. Distinguishing living cells from debris is best done by looking at symmetry. Debris tends to be asymmetric, while living organisms are symetric. Keep in mind that air bubbles, crystals and dead cells are symetrical but are not living. Visit UC Davis' wine microbiology page to view images of bacteria, yeast and mold under the microscope.