(WSUNews) - Every time you take a breath, you inhale fungi and fungal spores. In every cubic meter of air there are thousands of spores released by hundreds of species of fungi, according to a study conducted by scientists at the Max Planck Institute in Germany. No wonder, then, that winemakers are concerned about controlling fungi. Wine is the byproduct of the interaction of a fungus with grapes. But not just any fungus; winemakers use special strains of yeast to get the fermentations they want. And they go to great lengths to avoid contamination by microorganisms that can ruin a fermentation otherwise destined to yield a great wine.