What strains of bacteria are needed to make wine?

Lactobacillus is one of the most abundant bacteria in nature, which includes cocci and bacilli, most of which are non-motile, have no spores, are usually arranged in chains, and need the presence of carbohydrates in order to grow well; it is capable of fermenting sugars to produce lactic acid. Where the fermentation product only lactic acid, known as homozygous fermentation; where the fermentation product in addition to lactic acid, there are acetic acid and CO2 is known as heterozygous fermentation.

Positive lactic acid bacteria are mostly smoky bacilli with a strong ability to generate lactic acid. White wine spirits and quartz block is mostly heterolactic acid bacteria (lactococcus), is partial read gas or aerobic. Lactobacillus iso-lactic acid bacteria have the ability to produce lactic acid ester, and can be assimilated into lactic acid, alcohol and CO2, some lactobacilli can be fructose fermentation to generate mannitol. Lactic acid, if broken down into butyric acid, will give the wine a foul odor, which is one of the reasons why new wines have a foul odor. There are also lactic acid bacteria will be glycerol into acrolein and have a harsh spicy flavor.

(B) acetic acid bacteria

Acetic acid bacteria in nature is widely distributed, and a wide variety of species, is an important strain of oxidizing bacteria, but also in the production of white wine is unavoidable bacteria. Acetic acid bacteria in the microscope was spherical, chain spherical, long rod, short rod or oak roundworm like strip, in the temperature, time and culture conditions at different times, the shape varies greatly, therefore, purely from the morphology is difficult to identify. Some acetic acid bacteria can make the liquid turbid, some attached to the wall of the vessel in the form of a ring, some are not ring, but also some generated wrinkles and skin film, but they are good gas. Solid-state method of producing white wine, is open, in the operation is bound to be infected with some acetic acid bacteria, become the main source of acetic acid in wine. Acetic acid is the main flavor component of white wine, but also the bearer of ester, is butyric acid, has acid and its esters of precursor substances. However, too much acetic acid content will make the white wine is irritating sour flavor, acetic acid on the yeast is also extremely lethal. The current production of white wine, is excess acetic acid, should take measures in the process.