New molecular evidence of wine yeast-bacteria interaction unraveled by non-targeted exometabolomic profiling

Abstract

Introduction Bacterial malolactic fermentation (MLF) has a considerable impact on wine quality. The yeast strain used for primary fermentation can systematically stimulate (MLF+ phenotype) or inhibit (MLF−) bacteria and the MLF process as a function of numerous winemaking practices, but the underlying molecular evidence still remains a mystery.