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Maintenance of Wine-Associated Microorganisms

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Biology of Microorganisms on Grapes, in Must and in Wine

Microorganisms which grow on grapes and in must are adopted to a habitat with complex nutrients. Especially, lactic acid bacteria demand a rich nutritional supply consisting of carbohydrates, amino acids, peptons, extracts (yeast extract, tomato juice) minerals (e.g. Mn++), vitamins as well as nucleic acid and fatty acid derivatives. This chapter describes culture and preservation conditions of selected grape-, must- and wine-associated microorganisms.

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Authors
  1. Helmut König
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  2. Beate Berkelmann-Löhnertz
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Editor information

Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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König, H., Berkelmann-Löhnertz, B. (2009). Maintenance of Wine-Associated Microorganisms. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_25

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