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Viruses of Wine-Associated Yeasts and Bacteria

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Biology of Microorganisms on Grapes, in Must and in Wine

Abstract

Stuck and sluggish fermentations are still a major problem for winemakers. While stuck fermentations can usually be characterized by high residual sugar contents at the end of the alcoholic fermentation, sluggish fermentations are accompanied by a low rate of sugar utilization. In both scenarios, malfermentations can be caused by a variety of factors, most of which lead to a decrease in the metabolism of the fermenting yeast strain, associated by a decrease in biomass production, cell viability, and/or fermentation rate (Bisson 1999). One such factor potentially causing a variety of oenological problems during wine fermentation is the production of toxic proteins, so-called killer toxins, by certain killer yeasts. Soon after the discovery of toxin-secreting killer strains in the wine yeast S. cerevisiae (Bevan and Makower 1963), it became evident that killer yeasts and killer toxins can cause severe stuck fermentations, particularly under conditions when yeast starter cultures become suppressed by wild-type killer strains present on the grapes (Bussey 1981; Young 1987; Heard and Fleet 1987; Vagnoli et al. 1993; Perez et al. 2001; Medina et al. 1997; Santos et al. 2011; de Ullivarri et al. 2014).

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Authors and Affiliations

  1. Faculty of Pharmacy, Research Institute for Medicines (iMed.ULisboa), Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003, Lisboa, Portugal

    Carlos São-José

  2. BioISI-Byosystems and Integrative Sciences Institute, Lisbon University, Rua Ernesto de Vasconcelos, 1749-016, Lisboa, Portugal

    Mário A. Santos

  3. Molecular and Cell Biology, Department of Biosciences, Center of Human and Molecular Biology, Saarland University, Campus Building A 1.5, 66123, Saarbrücken, Germany

    Manfred J. Schmitt

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  1. Carlos São-José
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  2. Mário A. Santos
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Correspondence to Manfred J. Schmitt .

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Editors and Affiliations

  1. Institute of Microbiology and Wine Research, Johannes Gutenberg University, Mainz, Germany

    Helmut König

  2. Microbiology and Wine Research, Institute of Molecular Physiology, Johannes Gutenberg University, Mainz, Germany

    Gottfried Unden

  3. Erbslöh Geisenheim AG, Geisenheim, Germany

    Jürgen Fröhlich

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São-José, C., Santos, M.A., Schmitt, M.J. (2017). Viruses of Wine-Associated Yeasts and Bacteria. In: König, H., Unden, G., Fröhlich, J. (eds) Biology of Microorganisms on Grapes, in Must and in Wine. Springer, Cham. https://doi.org/10.1007/978-3-319-60021-5_5

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