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Maintenance of Wine-Associated Microorganisms

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Biology of Microorganisms on Grapes, in Must and in Wine

Abstract

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.

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Acknowledgments

We thank the Stiftung Rheinland-Pfalz für Innovation (Germany), the Forschungsring des Deutschen Weinbaus (FDW, Germany) of the Deutschen Landwirtschafts-Gesellschaft (DLG, Germany), the Deutsche Forschungsgemeinschaft (DFG, Germany), and the Fonds der Johannes Gutenberg-University in Mainz (Germany) for financial support.

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Authors and Affiliations

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

    Helmut König

  2. Institut für Phytomedizin, Hochschule Geisenheim, von Lade Str. 1, 65366, Geisenheim, Germany

    Beate Berkelmann-Löhnertz

Authors
  1. Helmut König
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  2. Beate Berkelmann-Löhnertz
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Correspondence to Helmut König .

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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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König, H., Berkelmann-Löhnertz, B. (2017). Maintenance of Wine-Associated Microorganisms. 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_23

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