New Developments In Wine Microbiology

Abstract

As yeast follows a growth cycle, the final part of grape must fermentation is conducted by cells in their decline phase where their metabolic activity has decreased. The completion of fermentation is under the control of "survival factors". In the mechanism of inhibition of the yeasts, sugar, and ethanol are involved, but also fatty acids and ethyl esters. Their elimination by yeast ghosts is a valuable method for the prevention of stuck fermentation. Concerning the malolactic fermentation capacity of wine, it is pointed out that the yeast strain involved in the main alcoholic fermentation has an influence. The possibility of stimulation of this fermentation by inoculation with a reactivated industrial biomass is described. Low levels of acetic acid bacteria remain in the wine, and can cause a significant increase of acetic acid after only a short exposure of the wine to air, even if the subsequent storage conditions are anaerobic.

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