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Off-flavors produced by spoilage microorganisms should be avoided during fermentation. In case of spontaneous fermentation, difficult storage conditions or long-lasting transport, it is necessary to detect spoilage microorganisms before population sizes achieve the critical level to produce perceivable off-flavors. Additionally, a knowledge of the composition of microorganisms allows winemakers to reduce treatments such as SO 2  addition. For this reason a rapid antibody-based analytic method was developed providing the winemaker with the information about beneficial and harmful microorganisms without the need of a laboratory equipment and lengthy wait periods. Antibodies for the detection of the genera  Pichia  and  Hanseniaspora were generated. For the evaluation of the new antibody based method an ELISA test system has been used showing a high sensitivity beginning with 10 3  cells/ml and a specificity to the spoilage yeast. All antibodies are designed to detect microorganisms worldwide. The following industrial production of the rapid method will deliver a tool for winemakers and distributive traders to get a view inside the ongoing fermentation within twenty minutes by using a diagnostic dipstick. With the help of the antibody-based detection method the quality of the wine can be increased and economic risks can be minimized at the same time.

Implementation of a rapid antibody based method to detectPichia sp.andHanseniaspora uvarumduring the whole winemaking process