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Published on: September 2, 2019
The microbial challenge of winemaking: yeast-bacteria compatibility
Louise Bartle1, Krista Sumby1,2, Joanna Sundstrom1,2
1Department of Wine and Food Science, University of Adelaide, Adelaide, SA 5064, Australia.
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.
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