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Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. | LitMetric

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review.

Int J Mol Sci

Dipartimento di Scienze della Vita e dell'Ambiente (DiSVA), Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.

Published: July 2021

AI Article Synopsis

  • Wine is a complex ecosystem involving various microorganisms that interact under different environmental conditions during fermentation, leading to a stable microbiota that influences the wine's characteristics.
  • Controlled multistarter fermentation is a strategy used to reduce risks and create unique wines by managing these microbial interactions effectively.
  • The study reviews recent findings on how these microorganisms, particularly yeasts, compete and cooperate during fermentation, focusing on nutrient roles, byproduct production, ethanol management, and biological control in mixed fermentation processes.

Article Abstract

Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non- and yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307806PMC
http://dx.doi.org/10.3390/ijms22147754DOI Listing

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