Affiliation:
1. School of Food Technology, University of New South Wales, Kensington, New South Wales, Australia 2033, and Institut d'Oenologie, Universit� de Bordeaux II, Talence 33405, France2
Abstract
The levels of yeasts and lactic acid bacteria that naturally developed during the vinification of two red and two white Bordeaux wines were quantitatively examined. Yeasts of the genera
Rhodotorula, Pichia, Candida
, and
Metschnikowia
occurred at low levels in freshly extracted grape musts but died off as soon as fermentation commenced.
Kloeckera apiculata (Hanseniaspora uvarum), Torulopsis stellata
, and
Saccharomyces cerevisiae
, the dominant yeasts in musts, proliferated to conduct alcoholic fermentation.
K. apiculata
and eventually
T. stellata
died off as fermentation progressed, leaving
S. cerevisiae
as the dominant yeast until the termination of fermentation by the addition of sulfur dioxide. At least two different strains of
S. cerevisiae
were involved in the fermentation of one of the red wines. Low levels of lactic acid bacteria (
Pediococcus cerevisiae, Leuconostoc mesenteroides
, and
Lactobacillus
spp.) were present in grape musts but died off during alcoholic fermentation. The malolactic fermentation developed in both red wines soon after alcoholic fermentation and correlated with the vigorous growth of at least three different strains of
Leuconostoc oenos.
Publisher
American Society for Microbiology
Subject
Ecology,Applied Microbiology and Biotechnology,Food Science,Biotechnology
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