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6. Lactic Acid Bacteria Development in Wine

  1. Professor Pascal Ribéreau-Gayon Faculty of Enology Member,
  2. Denis Dubourdieu Faculty of Enology,
  3. Bernard Donèche Faculty of Enology,
  4. Aline Lonvaud Faculty of Enology

Published Online: 8 MAY 2006

DOI: 10.1002/0470010363.ch6

Book Title

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition

Additional Information

How to Cite

Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B. and Lonvaud, A. (2006) Lactic Acid Bacteria Development in Wine, in Handbook of Enology: The Microbiology of Wine and Vinifications, Volume 1, 2nd Edition, John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/0470010363.ch6

Author Information

  1. Victor Segalen University of Bordeaux II, Talence, France

Publication History

  1. Published Online: 8 MAY 2006
  2. Published Print: 16 DEC 2005

ISBN Information

Print ISBN: 9780470010341

Online ISBN: 9780470010365

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CHAPTER TOOLS

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Keywords:

  • biosynthesis of cellular components;
  • chemoorganotrophic organisms;
  • physicochemical factors;
  • intracellular enzyme activity;
  • acidity adaptation mechanisms;
  • facultative anaerobiosis;
  • shock proteins;
  • viable bacteria;
  • microbial interactions

Summary

This chapter contains sections titled:

  • Lactic acid bacteria nutrition in wine

  • Physicochemical factors of bacterial growth

  • Evolution of lactic acid bacteria microflora during fermentation and aging, and influence on wine composition

  • Microbial interactions during winemaking

  • Bacteriophages

  • References

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