Abstract
During the winemaking process, alcoholic fermentation is carried out by a consortium of yeasts in which interactions occurs. The consequences of these interactions on the wine matrix have been widely described for several years with the aim of controlling the winemaking process as well as possible. In this review, we highlight the wide diversity of methodologies used to study these interactions, and their underlying mechanisms and consequences on the final wine composition and characteristics. The wide variety of matrix parameters, yeast couples, and culture conditions have led to contradictions between the results of the different studies considered. More recent aspects of modifications in the composition of the matrix are addressed through different approaches that have not been synthesized recently. Non-volatile and volatile metabolomics, as well as sensory analysis approaches are developed in this paper. The description of the matrix composition modification does not appear sufficient to explain interaction mechanisms, making it vital to take an integrated approach to draw definite conclusions on them.
Highlights
The transformation of grape must into wine is a complex process involving various microorganisms: yeasts, molds, and bacteria
Authors can employ different strategies often used in parallel studying the impact of specific culture conditions on yeast populations and metabolisms; highlighting the presence of cell contacts, modification of physiological state induced by interactions
Analytical techniques developed for metabolomics studies allow screening hundreds of metabolites from various metabolic pathways with high-throughput techniques [115] that link the impact of yeast interactions to wine composition [102]
Summary
The transformation of grape must into wine is a complex process involving various microorganisms: yeasts, molds, and bacteria. Authors have shown the existence of different interaction mechanisms between yeasts: competition for nutrients, the production of inhibitory or toxic compounds, the modification of metabolism by a quorum-sensing answer or induced by cell-contact All these results highlight that yeast interactions during wine alcoholic fermentation are very complex because of the variations according to yeasts (species, strain), medium composition, and abiotic conditions (oxygen, temperature). These fickle results (as described in a recent review from Conacher et al (2019) [24]) seem to be linked to the sheer diversity of the methodologies employed. The consequences of interactions on wine sensory characteristics will be discussed in-depth
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