The microbial challenge of winemaking: Yeast-bacteria compatibility

Bartle, Louise, Sumby, Krista, Sundstrom, Joanna and Jiranek, Vladimir (2019) The microbial challenge of winemaking: Yeast-bacteria compatibility. FEMS Yeast Research, 19 (4), [foz040]. (doi:10.1093/femsyr/foz040).

Record type: Article

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.

This record has no associated files available for download.

More information

Published date: 1 June 2019

Additional Information: Funding Information: This work was supported by Australia’s grape growers and winemakers through their investment body, Wine Australia, with matching funds from the Australian Government. LB was supported by joint scholarships from the University of Adelaide and Wine Australia (AGW Ph 1510). JS was supported by Wine Australia project funding (UA1707). JS, KS and VJ are supported by The Australian Research Council Training Centre for Innovative Wine Production (www.ARCwinecentre.org.au; project number IC170100008), which is funded by the Australian Government with additional support from Wine Australia and industry partners. The University of Adelaide is a member of the Wine Innovation Cluster in Adelaide (http://www.thewaite.org/waite-par tners/wine-innovation-cluster/). Publisher Copyright: © 2019 FEMS.

Keywords: lactic acid bacteria, microbial interactions, Saccharomyces cerevisiae, wine