Arabinose lactic acid bacteria

After completion of alcoholic fermentation, low concentrations of hexose sugars may remain in the wine. These include glucose and fructose with lesser amounts of mannose and galactose. Among the five-carbon sugars (pentoses), arabinose, ribose, and xylose are the most common. Further, there may be sufficient quantities of sugar to support the growth of lactic acid bacteria in dry wines. 

Du Plessis, L.D.W. and J.A. van Zyl. 1963b. The microbiology of South African winemaking. Part VI. Fermentation of D-glucose, D-fmctose, D-xylose, and L-arabinose by lactic acid bacteria from dry wines. S. Afr. J. Agric. Sci. 6 673-688. 

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