The microbial dynamics of wine fermentation

Advances in Fermented Foods and Beverages. http //dx.doi.org/10.1016/B978-l-78242-015-6.00019-0 Copjfriglit 2015 Elsevier Ltd. All rights reserved. 

Wine fermentations are never sterile and snpport a commnnity of microorganisms that changes over the life of the wine. Analysis of the impacts of the microbial commnnity on Saccharomyces has revealed the establishment of a novel prion state that restrnctnres the metabolism of this organism. The process of wine prodnction is nniqnely snited to the delineation of changing microbial dynamics and energy sonrce depletion. 

2 Overview of the winemaking process from vineyard to bottle 

White wine fermentations are restricted to the juice extracted from the grapes immediately upon anshing and pressing. White juices often undergo the process of cold settling , in which the jnice is held at a low tanperature (4-10 °C) for 24-48 h to allow the solids from the grape berries to settle to the bottom of the tank. The juice is then separated from the solids and fermented at a warmer temperature, typically 2- 6°C. The white fermentations are often condncted at temperatures lower than those of red fermentations in order to retain volatile flavor components. In some situations, red musts are also held at low temperatures in a process referred to as a 

From a microbial perspective of energy metabolism, the microbial dynamics of wine can be broken down into three energy source-driven phases use of carbon-based 

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