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Biology of Microorganisms on Grapes, in Must and in Wine pp 517–547Cite as

Molecular Methods for Identification of Wine Microorganisms and Yeast Development

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Abstract

A prerequisite for the biochemical and physiological investigation of microorganisms is the isolation and management of pure cultures. Nevertheless, most of the environmental microorganisms are graded as “yet not cultivable” because the nutritional requirements are unknown or they could not be isolated due to the fact that fast-growing strains overgrow other microorganisms of a microbiota. In addition to plating techniques, isolation without cultivation and analysis of microbes could be performed by micromanipulation techniques or the application of optical tweezers followed by the utilization of PCR-based technologies.

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Authors and Affiliations

  1. Erbslöh Geisenheim AG, Erbslöhstraβe 1, 65366, Geisenheim, Germany

    Jürgen Fröhlich

  2. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, 55099, Mainz, Germany

    Helmut König

  3. Institute of Molecular Physiology, Johannes Gutenberg-University, 55099, Mainz, Germany

    Harald Claus

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  1. Jürgen Fröhlich
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  2. Helmut König
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  3. Harald Claus
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Correspondence to Jürgen Fröhlich .

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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

    Helmut König

  2. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

    Gottfried Unden

  3. Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

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Fröhlich, J., König, H., Claus, H. (2017). Molecular Methods for Identification of Wine Microorganisms and Yeast Development. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_22

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