Abstract
Wine is the result of a complex interaction between yeast, lactic acid bacteria (LAB), grape must, and physical conditions. Understanding the roles of the yeasts in wine will help in the quest to develop cultured wines that have similar characteristics to traditional fermented grape juice. Alcoholic fermentation of natural grape juice is carried out by the sequential action of different yeast genera and species; initially, apiculate yeasts (tiKloeckera/Hanseniaspora) are present, but after 3–4 d, these are replaced by Saccharomyces cerevisiae (1). Hanseniaspora uvarum (Kloeckera apiculata) and Candida stellata survived during the fermentation for longer periods than previously thought, and grew to maximum populations of 106–107 cfu/mL (2,3).
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Farías, M.E., Manca de Nadra, M.C. (2004). Simultaneous and Sequential Methods to Study Interactions Between Yeast and Lactic Acid Bacteria From Wine. In: Walker, J.M., Spencer, J.F.T., Ragout de Spencer, A.L. (eds) Environmental Microbiology. Methods in Biotechnology, vol 16. Humana Press. https://doi.org/10.1385/1-59259-765-3:275
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DOI: https://doi.org/10.1385/1-59259-765-3:275
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