Abstract
In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.
Highlights
Wine is an alcoholic beverage with great cultural and economic importance, which results from the alcoholic fermentation process
This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control
The results indicated that fermentation of S. cerevisiae inoculated must was faster than the one with H. vineae inoculation, and that inoculation with S. cerevisiae is necessary as H. vineae alone leads to incomplete alcoholic fermentation
Summary
Wine is an alcoholic beverage with great cultural and economic importance, which results from the alcoholic fermentation process. During this process, yeasts derive energy by consuming sugars that occur naturally in the grapes and at the same time produce ethanol and carbon dioxide as byproducts [1]. The interplay between the wine microbiota and the microbiota of the fermentation facilities has been verified but not completely understood [6] Due to this complexity of interactions between microorganisms in the wine itself, during fermentation, and between wine microbiota and environment, the wine industry has adopted the use of starter cultures as a mean of control and quality improvement [7]. More in-depth knowledge in needed in order to understand how microbial interactions may affect the wine quality
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