6533b82dfe1ef96bd1291216

RESEARCH PRODUCT

Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must

Tanja ZaunmüllerGottfried Unden

subject

WinebiologyLactobacillus brevisved/biologyved/biology.organism_classification_rank.speciesfood and beveragesSugars in wineLactobacillus hilgardiiWine faultbiology.organism_classificationBiochemistryMalolactic fermentationPediococcusFood scienceOenococcus oeni

description

Heterofermentative lactic acid bacteria (LAB) which are common in plant associated environments are found also in grape must and wine. In this environment specific strains predominate which are adapted to the low pH and high alcohol contents. Must and wine harbour the strictly heterofermentative Oenococcus oeni, Lactobacillus hilgardii and Lactobacillus brevis, and the facultatively heterofermentative Lactobacillus plantarum and Lactobacillus pentosus (Rodas et al. 2005). In addition homofermentative lactic acid bacteria of the Pediococcus group are able to grow in wine and must, but are normally found at low cell densities. The growth of lactic acid bacteria in wine depends largely on sugars and organic acids which are found in grape must. Like most heterofermentative LAB, O. oeni is able to degrade hexoses, pentoses and other sugars from must, which can result in the excretion of undesirable products. The metabolic activities related to the degradation of organic acids are responsible for positive effects attributed to O. oeni in wine (Mayer 1974). Beside malate degradation which leads to deacidification of

yearjournalcountryeditionlanguage
2008-11-30
https://doi.org/10.1007/978-3-540-85463-0_7