Understanding Wine through Yeast Interactions.

Evangelia A Zilelidou,Aspasia Nisiotou

doi:10.3390/microorganisms9081620

Evangelia A Zilelidou, Aspasia Nisiotou

Open Access

https://doi.org/10.3390/microorganisms9081620

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Journal: Microorganisms	Publication Date: Jul 29, 2021
Citations: 32	License type: CC BY 4.0

Affiliation: National Agricultural Research Foundation

Abstract

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.

Highlights

IntroductionThe study of microbial interactions in food products and wine is of particular interest
The objective of this review is to summarize the recent scientific knowledge on yeast–yeast interactions during wine making and to highlight their impact on the wine character
Going with the flow of modern lifestyle and market trends, winemaking embraces diversity and promotes the exploitation of this rich grape microbiota for the enhancement of the wine’s individual character. This approach does not rule out studies that are based on empirical design and practical observations regarding optimum yeast mixtures

Summary

Introduction

The study of microbial interactions in food products and wine is of particular interest. Wine constitutes an excellent model to examine the effect of microbial associations on the formation of the organoleptic characteristics of a fermented product. Due to grape must richness in microbial species along with its particular physicochemical properties subjected to highly dynamic microbial-driven alterations, wine is undoubtedly a product of microbial interactions. During the initial stages of alcoholic fermentation, several yeast species and strains are present in the must [1]. Species abundance and diversity are decisive in the formation of wine sensorial attributes. The grape-originating yeast community is further subjected to modifications during fermentation. Yeast–yeast interactions may be just as important as the composition of the grape yeast consortium, influencing the population variation and final dominance in wine

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