Determination of Morphological and Tinctorial Characteristics of Microorganisms in Wine and Water

The article reviews the importance of the morphological and tinctorial characteristics of microorganisms in wine and water. The study focused on Rkatsiteli wine, one of the most widespread and versatile grape varieties in Georgia, and on water used in wine production. Morphological characteristics include the shape, size, cellular arrangement, and presence of spores of microorganisms. Tinctorial characteristics determine the staining properties of microorganisms, which play a crucial role in their classification and diagnosis. The study discusses microbiological analysis methods for wine and water, including microscopic, culturable. The results confirm that knowledge of the morphological and tinctorial characteristics of microorganisms is essential for their identification, diagnosis, and ensuring microbiological safety in both wine and water.