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Interactions between Bacteria and Other Wine Microorganisms

INTERACTIONS BETWEEN BACTERIA AND OTHER WINE MICROORGANISMS [Pg.155]

Harvest/Must Alcoholic fermentation Malolactic fermentation Aging Time during vinification [Pg.156]

2 General ecology of selected microorganisms during vinification. [Pg.156]

Although interactions between LAB are frequently complicated, many LAB species produce antibacterial proteinaceous substances called bacter-iocins that have a narrow spectrum of activity against closely related species. Many excellent reviews on bacteriocins have been published (De Vuyst and [Pg.156]

3 Growth of P. parvulus WS-09, WS-11, WS-29A, and C5 inoculated into Cabernet Sauvignon MLF-negative wines (o) and MLF-positive wines ( ). (Adapted from Edwards et al, 1994 and with permission of the American Journal of Enology and Viticulture.) [Pg.157]

VIII. Interactions between Bacteria and Other Wine Microorganisms... [Pg.139]

VIII. INTERACTIONS BETWEEN BACTERIA AND OTHER WINE MICROORGANISMS... [Pg.155]



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