Name: how microbes shape wine, beer, and spirits
Uploaded: 2026-03-12T13:57:30.000Z
Duration: 1 min 25 s
Channel: JoVE

Beverages like wine and beer are made by fermentation, in which microbes convert sugars into alcohol.During the making of red wine, crushed grapes are treated with sulfur dioxide to prevent spoilage by wild yeasts and molds.A selected yeast strain, Saccharomyces cerevisiae, is added for primary fermentation.The yeast ferments the sugars at 20 to 28&#8239;&#176;C, producing red wine with 10 to 14% alcohol.Towards the end, lactic acid bacteria such as Oenococcus oeni are added to convert malic acid to lactic acid, which reduces acidity and enhances wine flavor.On the other hand, breweries commonly use malted barley to make lagers and ales.Lagers are brewed using Saccharomyces pastorianus, a bottom-fermenting yeast, at cooler temperatures and a pH between 4.1 and 4.2.Ales use top-fermenting Saccharomyces cerevisiae, which grows at warmer temperatures and a pH of around 3.8.Additionally, hop flowers are added during brewing to preserve the beer and improve its flavor and aroma.

microbes in beverage production

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is susceptible to contamination from wild microorganisms. To mitigate this, sulfur dioxide is introduced as an antimicrobial agent. The fermentation is then initiated with inoculation of Saccharomyces cerevisiae, a robust yeast species that efficiently converts fermentable sugars, primarily glucose and fructose, into ethanol and carbon dioxide at temperatures ranging from 20&#176;C to 28&#176;C. The resulting wine typically contains 10&#8211;14% alcohol by volume. Following primary fermentation, malolactic fermentation is often employed, where lactic acid bacteria such as Oenococcus oeni and Lactobacillus spp. decarboxylate malic acid into the softer-tasting lactic acid, reducing wine acidity and contributing to flavor complexity.Beer and Ale BrewingBeer and ale originate from malted barley, which provides fermentable sugars after enzymatic breakdown during mashing. The enzymes in malted barley convert starches into fermentable sugars, creating a liquid nutrient broth called wort. The addition of hop flowers contributes to both bitterness and antimicrobial stability. Brewing yeast species differ by beer type: Saccharomyces pastorianus, a bottom-fermenting yeast, is used in lager production at pH 4.1&#8211;4.2 and cooler temperatures, whereas Saccharomyces cerevisiae, a top-fermenting yeast, produces ales at an acidic pH around 3.8. These yeast strains generate ethanol and diverse aromatic and flavor compounds through secondary metabolic pathways.Distillation of SpiritsThe production of spirits involves fermenting grain mashes using lactic acid bacteria like Lactobacillus delbrueckii to augment the microbial profile. Yeast-driven ethanol fermentation follows, after which the fermented broth is subjected to distillation. This thermal process separates ethanol from water and other volatile compounds based on boiling points, concentrating the alcohol into beverages such as whiskey and vodka. Distillation increases ethanol content and refines flavor by selectively concentrating aromatic compounds.

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a ...

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JoVE Core

Microbiology

Unit

Food Microbiology

KEY TERMS AND CONCEPTS

how microbes shape wine, beer, and spirits

Microbes shape the production of wine, beer, and spirits by turning sugars into ethanol and flavor compounds. Yeasts and bacteria carry out these fermentations. Producers select and control these microbes to create the desired traits in each beverage.

Wine production starts with crushing grapes to make a must, which is the juice and pulp mixture. This must can be contaminated by wild microorganisms, so sulfur dioxide is added as an antimicrobial agent. The process then begins with Saccharomyces cerevisiae, a hardy yeast that converts glucose and fructose into ethanol and carbon dioxide at 20°C to 28°C.

Wine usually reaches about 10–14% alcohol by volume after primary fermentation. Many wines then undergo malolactic fermentation. During this step, lactic acid bacteria such as Oenococcus oeni and Lactobacillus spp. convert malic acid into lactic acid. This lowers acidity and adds flavor complexity.

Beer and ale begin with malted barley. During mashing, enzymes in the barley break starches into fermentable sugars and form wort, a liquid nutrient broth. Hop flowers are added for bitterness and antimicrobial stability. Brewing yeast also depends on beer type. Saccharomyces pastorianus, a bottom-fermenting yeast, is used for lagers at pH 4.1–4.2 and cooler temperatures, while Saccharomyces cerevisiae, a top-fermenting yeast, produces ales at an acidic pH around 3.8.

These yeast strains make ethanol and many aromatic and flavor compounds through secondary metabolic pathways. Spirits follow a similar start with fermentation of grain mashes. Lactic acid bacteria such as Lactobacillus delbrueckii can be used to strengthen the microbial profile before yeast fermentation. The fermented broth is then distilled, which separates ethanol from water and other volatile compounds by boiling point. This concentrates the alcohol in drinks such as whiskey and vodka and helps refine flavor.

How Microbes Shape Wine, Beer, and Spirits

microbes in food production

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Fermentation shapes the taste, texture, and shelf life of many foods. Microorganisms change carbohydrates into organic acids, alcohols, and other metabolites. These products can slow spoilage microbes, improve digestibility, and create the flavors people expect in baked and dairy foods. Bread making depends on yeast fermentation and the starch in flour. Amylases in flour break starch into simple sugars such as glucose. Saccharomyces cerevisiae then ferments these sugars without oxygen. During...

Microbes shape the production of wine, beer, and spirits by turning sugars into ethanol and flavor compounds. Yeasts and bacteria carry out these fermentations. Producers select and control these microbes to create the desired traits in each beverage. Wine production starts with crushing grapes to make a must, which is the juice and pulp mixture. This must can be contaminated by wild microorganisms, so sulfur dioxide is added as an antimicrobial agent. The process then begins with...

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key terms and concepts

Learn how yeast and bacteria drive wine, beer, and spirit production through fermentation, malolactic conversion, and distillation in common beverages.

How Microbes Shape Wine, Beer, and Spirits | JoVE K12

JoVE Core Microbiology provides an engaging introduction to the microbial world and its influence on health, industry, and the environment. This comprehensive collection covers key concepts such as microbial structure, metabolism, genetics, and ecology. It introduces essential laboratory techniques and microscopy methods through visually engaging animations. Corresponding scientist-in-action videos bridge classroom concepts with real-world research and applications.

microbiology

How Microbes Shape Wine, Beer, and Spirits

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