Microbial Spoilage and Preservation of Wine: Using Weapons from Nature's Own Arsenal -A Review

By M. Toit, I. S. Pretorius. South African Journal of Enology and Viticulture, 2019

141 citations recorded by the source corpus.

The winemaking process includes multiple stages at which microbial spoilage can occur, altering the quality and hygienic status of the wine and rendering it unacceptable. The major spoilage organisms include species and strains of the yeast genera Brettanomyces, Candida, Hanseniaspora, Pichia, Zygosaccharomyces etc., the lactic acid bacterial genera Lactobacillus, Leuconostoc, Pediococcus, etc. and the acetic acid bacterial genera Acetobacter and Gluconobacter. The faults caused include bitterness and off.flavours (mousiness, ester taint, phenolic, vinegary, buttery, geranium tone), and cosmetic problems such as turbidity, viscosity, sediment and film formation. These spoilage organisms can also affect the wholesomeness of wine by producing biogenic amines and precursors of ethyl carbamate. The judicious use of chemical preservatives such as sulphur dioxide (S02) during the winemaking process decreases the risk of microbial spoilage, but strains vary considerably in their S02 sensitivity. There is, moreover, mounting consumer bias against chemical preservatives, and this review focuses on the possible use of biopreservatives in complying with the consumers' demand for "clean and green" products.

Subfields: Food Science, Molecular Biology, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/74bcdc0eee6387b97b89718bb972b076163694de

Citations in the corpus

• Main Groups of Microorganisms of Relevance for Food Safety and Stability (2017, unknown): “The role of LAB in wine spoilage is well recognized, to assess the risk associated with the residing species, it is important to identify and enumerate the bacteria during the different stages of vinification (du Toit & Pretorius, 2000).”