6533b823fe1ef96bd127e31b
RESEARCH PRODUCT
Maintenance of Wine-Associated Microorganisms
Helmut KönigBeate Berkelmann-löhnertzsubject
WineMicroorganismfood and beveragesBiologybiology.organism_classificationYeastLactic acidchemistry.chemical_compoundchemistryMalolactic fermentationFood scienceAcetic acid bacteriaBacteriaOenococcus oenidescription
A great variety of microorganisms growing on grapes, in must, or in wine have been isolated, which also have an influence on wine quality. They belong to acidtolerant microorganisms such as lactic acid bacteria, acetic acid bacteria, and yeasts. On grapes also molds can be found. The most important species for conversion of must into wine are the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni, which perform alcoholic and malolactic fermentation, respectively. Both species are used as starter cultures. A variety of techniques and media are available for the enrichment, culture, and preservation of these microorganisms. For selected species culture and preservation procedures are described.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 2008-11-30 |