Question:
Which of the following microorganisms is used for the fermentation of wine?
Which of the following microorganisms is used for the fermentation of wine?
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While wild yeasts are naturally present on grape skins, commercial wine makers generally pasteurize or treat the must with sulfur dioxide (\(\text{SO}_2\)) to suppress wild microflora, followed by inoculation with selected strains of Saccharomyces cerevisiae.
Updated On: Aug 20, 2026
- Saccharomyces cerevisiae
- Lactobacillus brevis
- Lactobacillus bulgaricus
- Streptococcus thermophilus
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Fermentation of alcoholic beverages depends on yeasts that can efficiently convert simple sugars (hexoses) into ethanol and carbon dioxide under anaerobic conditions.
Step 2: Detailed Explanation:
The yeast {Saccharomyces cerevisiae is the primary microorganism utilized in wine fermentation.
It possesses high sugar tolerance, rapid fermentation rates, and high ethanol tolerance (often surviving up to \(12\text{--}15\%\) ethanol concentrations).
It also contributes key secondary metabolites (esters, fusel alcohols) that define the flavor and aroma profile of the wine.
The other listed species (Lactobacillus and Streptococcus) are lactic acid bacteria used primarily in dairy fermentations (such as yogurt and cheese).
Step 3: Final Answer:
The microorganism used for wine fermentation is Saccharomyces cerevisiae, which corresponds to option (A).
Fermentation of alcoholic beverages depends on yeasts that can efficiently convert simple sugars (hexoses) into ethanol and carbon dioxide under anaerobic conditions.
Step 2: Detailed Explanation:
The yeast {Saccharomyces cerevisiae is the primary microorganism utilized in wine fermentation.
It possesses high sugar tolerance, rapid fermentation rates, and high ethanol tolerance (often surviving up to \(12\text{--}15\%\) ethanol concentrations).
It also contributes key secondary metabolites (esters, fusel alcohols) that define the flavor and aroma profile of the wine.
The other listed species (Lactobacillus and Streptococcus) are lactic acid bacteria used primarily in dairy fermentations (such as yogurt and cheese).
Step 3: Final Answer:
The microorganism used for wine fermentation is Saccharomyces cerevisiae, which corresponds to option (A).
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