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Little is known about the interaction between wine yeast and wine lactic acid bacteria. Precious studies have shown the importance of SO2 production by Saccharomyces cerevisiae and its effect on growth of Oenococcus oeni. Other interactions between yeast and bacteria, such as competition for nutrients and production of microbial inhibitors, are not been well documented. The goal of our investigations is to better understand these interactions, to quantify the nutrient demand by yeast and the nutrient requirements of wine lactic acid bacteria, and to determine whether there are other synergistic interactions between S. cerevisiae and O. oeni during wine production. A better understanding of these aspects of wine microorganism physiology will allow winemakers to successfully select combinations of yeast and bacteria starter cultures and plan the timing of yeast and bacteria inoculations for best effect.
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