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Polysaccharide Production by Grapes, Must, and Wine Microorganisms

  • Chapter
Biology of Microorganisms on Grapes, in Must and in Wine

In this chapter, we describe the formation of polysaccharides (PS) by some of the microorganisms most frequently encountered in grapes, must, and wine: Botrytis cinerea, Saccharomyces cerevisiae, Oenococcus oeni, and ropy Pediococci. The structure of the polymer produced, the metabolic pathways identified, the putative or demonstrated benefits linked to capsular PS formation for the microorganism, and the impact of the PS released on wine quality are described.

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Authors and Affiliations

  1. UMR 1219 -nologie, Université Victor Segalen Bordeaux 2, INRA, ISVV, 351 cours de la Libération, Talence, 33405, France

    Marguerite Dols-Lafargue & Aline Lonvaud-Funel

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  1. Marguerite Dols-Lafargue
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  2. Aline Lonvaud-Funel
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  1. Institute of Microbiology and Wine Research, Johannes Gutenberg-University, Becherweg 15, Mainz, 55099, Germany

    Helmut König , Gottfried Unden  & Jürgen Fröhlich ,  & 

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Dols-Lafargue, M., Lonvaud-Funel, A. (2009). Polysaccharide Production by Grapes, Must, and Wine Microorganisms. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_13

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