Lactic acid bacteria in winemaking: Influence on sensorial and hygienic quality (original) (raw)

Progress in Industrial Microbiology, 2002

Abstract

Publisher Summary This chapter discusses the role of lactic acid bacteria in winemaking. The classification of enological lactic acid bacteria was established by using the conventional methods, which focus on phenotypes. According to morphological, biochemical and physiological properties, wine and grape lactic acid bacteria can be classified as lactobacilli and cocci , being either obligate and facultative heterofermentative or homofermentative. Since lactic acid bacteria are necessary to obtain malolactic fermentation, winemakers must find a solution for minimizing amine levels, even if indigenous bacteria possess decarboxylating activities. Today, a solution is the use of selected malolactic starters. O. oeni strains, free of undesirable activities, are produced and lyophilized in concentrated populations. They are massively added to wine to complete malolactic fermentation. They normally overcome the indigenous bacteria and seem to eliminate them by competition. Then after malolactic fermentation, wine is readily stabilized by sulfur dioxide, which eliminates the malolactic starter and the residual wild-type strains. It needs to know more about the ecology of micro-organisms living on grapes, how they survive on cellar equipment and how they grow in wines. Such studies were almost impossible in the past. Now the new molecular methods are opening new horizons for studying wine micro-organisms, particularly the lactic acid bacteria.

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