Biotechnology is the basis for wine microbiology. The character of a wine/fruit wine is determined by a multi-factorial interaction of grape type, fruit, climate, location, microbiology and winemaking technology. The development of a wine/beverage type can be controlled through the application of biotechnological products such as - dried pure yeasts - lactic acid bacteria (Oenococcus oeni) and - enzymes (bio-catalysts).