Abstract
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. © 2009 Springer-Verlag Berlin Heidelberg. All rights reserved.
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CITATION STYLE
Dols-Lafargue, M., & Lonvaud-Funel, A. (2009). Polysaccharide production by grapes, must, and wine microorganisms. In Biology of Microorganisms on Grapes, in Must and in Wine (pp. 241–258). Springer Berlin Heidelberg. https://doi.org/10.1007/978-3-540-85463-0_13
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