Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||The microbial challenge of winemaking: yeast-bacteria compatibility|
|Citation:||FEMS Yeast Research, 2019; 19(4):foz040-1-foz040-16|
|Publisher:||Oxford University Press|
|Louise Bartle, Krista Sumby, Joanna Sundstrom and Vladimir Jiranek|
|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.|
|Keywords:||Saccharomyces cerevisiae; lactic acid bacteria; wine; microbial interactions|
|Rights:||© FEMS 2019. All rights reserved. For permissions, please e-mail: firstname.lastname@example.org|
|Appears in Collections:||Agriculture, Food and Wine publications|
ARC Training Centre for Innovative Wine Production publications
Aurora harvest 4
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.