摘要: The production of alcoholic beverages dates back over 7000 years. Even though the concept of transforming grape juice into wine does not appear difficult, it can be a complex process to ensure an enjoyable, fault-free, and stable product. The winemaking process used today is not vastly different from that used in the time of the ancient Egyptians and Greeks. However, modern-day winemakers have much more control at the various critical stages from the time of picking grapes through to wine maturation.Historically, early microbiologists such as Pasteur and Müller-Thurgau had observed the presence of bacteria in wine, and by early 1900, the importance of these bacteria in winemaking was beginning to be understood. They were observed in both sound and spoiled wine. The main function of lactic acid bacteria (LAB) in wine production is to conduct malolactic