रेड वाईन तयार करण्यासाठी लागणाऱ्या किण्वन प्रक्रियेत कोणत्या सूक्ष्मजीवाचा वापर करतात ?
(1) लॅक्टोबॅसिलाय
(2) प्रोबायोटिक्स
(3) एस. सेरेविसिये
(4) प्रीबायोटिक्स

The correct answer is Option C (S. Cerevisiae).

Key Points:
• Core Concept
• Wine fermentation is an alcoholic biochemical process converting fermentable hexose sugars (glucose and fructose) in fruit must into ethanol and carbon dioxide.
• Why Correct
• The primary starter culture organism globally deployed for wine fermentation is Saccharomyces cerevisiae (brewer's / wine yeast).
• S. cerevisiae possesses high alcohol tolerance, efficient fermentation kinetics, and predictable ethanol yield while synthesizing desirable sensory esters.
• Key Details
• While lactic acid bacteria (Oenococcus oeni) may subsequently conduct secondary malolactic fermentation, primary wine fermentation is universally driven by S. cerevisiae.
• Exam Traps
• Lactobacilli carry out lactic acid fermentation (curd, yogurt, silage), not primary alcoholic beverage fermentation.
• Other Options
• Lactobacilli (Option 1) produce lactic acid.
• Probiotics (Option 2) and Prebiotics (Option 4) are gut health dietary supplements and indigestible fibers, not specific wine yeast starter organisms.
• Key Takeaway: Saccharomyces cerevisiae is the primary yeast starter culture used in wine fermentation.