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Physical and Chemical Stress Factors in Lactic Acid Bacteria

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Biology of Microorganisms on Grapes, in Must and in Wine

The parameters influencing the malolactic fermentation in wine are multiple. The wine making process methods can be critical but the main cause of delay appear to be the physical and chemical factors especially acidic pH and ethanol content. However, the interactions of lactic acid bacteria with yeast have to be considered to master this fermentation process. The cumulative effect of these multiples stresses increases the limitation for bacterial growth.

Several adaptative mechanisms at the genetical and physiological levels are implied for bacterial development and adaptation in wine. Some of them are discussed in this chapter.

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Author information

Authors and Affiliations

  1. Equipe de Recherche en Vigne et Vin, Institut Jules Guyot, Rue Claude Ladrey BP 27877, Dijon, 21078, France

    Jean Guzzo

  2. Nexidia SAS, 26 Bd Petitjean BP, Dijon, 8999, 21079, France

    Nicolas Desroche

Authors
  1. Jean Guzzo
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  2. Nicolas Desroche
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Editor information

Editors and Affiliations

  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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Guzzo, J., Desroche, N. (2009). Physical and Chemical Stress Factors in Lactic Acid Bacteria. 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_16

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