Abstract
Microorganisms which grow on grapes and in must are adopted to a habitat with complex nutrients. Especially, lactic acid bacteria demand a rich nutritional supply consisting of carbohydrates, amino acids, peptons, extracts (yeast extract, tomato juice) minerals (e.g. Mn++), vitamins as well as nucleic acid and fatty acid derivatives. This chapter describes culture and preservation conditions of selected grape-, must- and wine-associated microorganisms. © 2009 Springer-Verlag Berlin Heidelberg. All rights reserved.
Cite
CITATION STYLE
König, H., & Berkelmann-Löhnertz, B. (2009). Maintenance of wine-associated microorganisms. In Biology of Microorganisms on Grapes, in Must and in Wine (pp. 451–468). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_25
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