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, non-Saccharomyces, Oenococcus oeni and other wine lactic acid bacteria. 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.
Cite
CITATION STYLE
Dimopoulou, M., Lonvaud-Funel, A., & Dols-Lafargue, M. (2017). Polysaccharide production by grapes must and wine microorganisms. In Biology of Microorganisms on Grapes, in Must and in Wine (pp. 293–314). Springer International Publishing. https://doi.org/10.1007/978-3-319-60021-5_12
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
