Saccharomyces cerevisiae– Oenococcus oeni interactions in wine: current knowledge and perspectives

Winemaking can be summarized as the biotransformation of must into wine, which is performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so -called malolactic fermentation (MLF) is a biodeacidification that is often encou...

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Bibliographic Details
Published in:International Journal of Food Microbiology 2004-06, Vol.93 (2), p.141-154
Main Authors: Alexandre, Hervé, Costello, Peter J., Remize, Fabienne, Guzzo, Jean, Guilloux-Benatier, Michéle
Format: Article
Language:English
Subjects:
Biological and medical sciences
Fermentation
Fermented food industries
flor yeasts
Food industries
Food Microbiology
Fundamental and applied biological sciences. Psychology
Gram-Positive Cocci - metabolism
Interaction
Lactic Acid - metabolism
lactic acid bacteria
Leuconostoc - metabolism
literature reviews
Malates - metabolism
Malolactic fermentation
microbial activity
microbial competition
Oenococcus oeni
Population Dynamics
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
Wine
Wine - microbiology
winemaking
wines
Wines and vinegars
yeasts bacteria interactions
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Summary:Winemaking can be summarized as the biotransformation of must into wine, which is performed principally by Saccharomyces cerevisiae strains during the primary or alcoholic fermentation. A secondary fermentation, the so -called malolactic fermentation (MLF) is a biodeacidification that is often encouraged, since it improves wine stability and quality. Malolactic fermentation usually occurs either spontaneously or after inoculation with selected bacteria after alcoholic fermentation. The main organism responsible for MLF, the lactic acid bacterium Oenococcus oeni, develops in physicochemically harsh conditions, which may lead to MLF failure. Furthermore, yeast that ferment must before or together with O. oeni can prevent or stimulate the progress of MLF. These phenomena are part of the interactions observed between yeast and bacteria. The mechanisms that govern yeast bacteria interaction are reviewed and the consequences for winemaking are discussed. In the light of recent advances, future prospects are also presented.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2003.10.013