Difficulty: Hard
Correct Answer: None of these
Explanation:
Introduction / Context:
Phosphate solubilization is a classic trait in soil and industrial microbiology, typically associated with organisms that mobilize inorganic phosphates via acidification or chelation. In the context of red wine production, the microbial cast is dominated by yeasts such as Saccharomyces cerevisiae and certain acetic acid bacteria; the concept of “phosphate-solubilizing organisms” is not commonly attributed to these production microbes within wine fermentation practice.
Given Data / Assumptions:
Concept / Approach:
Although many Bacillus species (for example, B. megaterium) are renowned phosphate solubilizers in agriculture, they are not typical agents in controlled wine fermentations. S. cerevisiae is the principal ethanologenic yeast and is not conventionally cited for phosphate solubilization as a technological function in wine. Gluconobacter and Acetobacter play roles in oxidative spoilage and vinegar production, not targeted phosphate chemistry in red wine. Therefore, within the enological frame implied, none of the listed organisms is the recognized answer.
Step-by-Step Solution:
Verification / Alternative check:
Review enology texts: key concerns are fermentation kinetics, malolactic fermentation, off-flavors, and spoilage organics; phosphate solubilization is not a targeted function of S. cerevisiae, Gluconobacter, or B. subtilis in wine cellars.
Why Other Options Are Wrong:
Common Pitfalls:
Transferring agricultural soil microbiology facts directly into enology without considering process context; assuming any acid-producing microbe will be categorized as a phosphate solubilizer in wine.
Final Answer:
None of these
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