The microbial challenge of winemaking: yeast-bacteria compatibility

Louise Bartle; Krista Sumby; Joanna Sundstrom; Vladimir Jiranek

doi:10.1093/femsyr/foz040

The microbial challenge of winemaking: yeast-bacteria compatibility

FEMS Yeast Res. 2019 Jun 1;19(4):foz040. doi: 10.1093/femsyr/foz040.

Authors

Louise Bartle¹, Krista Sumby^{1

2}, Joanna Sundstrom^{1

2}, Vladimir Jiranek^{1

2}

Affiliations

¹ Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.
² Australian Research Council Training Centre for Innovative Wine Production, PMB1, Glen Osmond, SA, 5064, Australia.

PMID: 31187141
DOI: 10.1093/femsyr/foz040

Abstract

The diversity and complexity of wine environments present challenges for predicting success of fermentation. In particular, compatibility between yeast and lactic acid bacteria is affected by chemical and physical parameters that are strain and cultivar specific. This review focuses on the impact of compound production by microbes and physical interactions between microbes that ultimately influence how yeast and bacteria may work together during fermentation. This review also highlights the importance of understanding microbial interactions for yeast-bacteria compatibility in the wine context.

Keywords: Saccharomyces cerevisiae; lactic acid bacteria; microbial interactions; wine.

Publication types

Research Support, Non-U.S. Gov't
Review

MeSH terms

Biofilms
Ethanol / metabolism
Fermentation
Lactobacillales / metabolism*
Microbial Interactions*
Saccharomyces cerevisiae / metabolism*
Wine / microbiology*

Substances

Ethanol