Abstract
The red wine production is a complex microbiological process involving several microorganisms. Yeasts are the responsible of alcoholic fermentation and bacteria develop the malo-lactic fermentation. These two processes are essential for the red wine production. However, other bacteria develop process that cause spoilage in the wine. The acetic bacteria oxidize the ethanol to acetic acid. Within these bacteria genera Acetobacter and Gluconobacter are the most important producers of wine spoilage. We have identified the strain 39PCAac1 as Gluconobacter oxydans subsp. oxydans in Dão red wine (Portugal). This strain shows high ability to solubilize phosphate.
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Silva, L.R., Rivas, R., Pinto, A.M., Mateos, P.F., Martínez-Molina, E., Velázquez, E. (2007). Microorganisms with capacity for phosphate solubilization in Dão red wine (Portugal). In: Velázquez, E., Rodríguez-Barrueco, C. (eds) First International Meeting on Microbial Phosphate Solubilization. Developments in Plant and Soil Sciences, vol 102. Springer, Dordrecht. https://doi.org/10.1007/978-1-4020-5765-6_36
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DOI: https://doi.org/10.1007/978-1-4020-5765-6_36
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