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Yeast interactions and wine flavour.

Graham H Fleet1

  • 1Food Science and Technology, School of Chemical Sciences, The University of New South Wales, Sydney, NSW 2052, Australia. g.fleet@unsw.edu.au

International Journal of Food Microbiology
|August 2, 2003
PubMed
Summary

Wine flavor is shaped by complex microbial interactions, primarily yeasts, from vineyard to bottle. Understanding these ecological dynamics is key to controlling wine

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Area of Science:

  • Oenology and Microbiology
  • Grapevine and Wine Ecosystems

Background:

  • Wine flavor originates from grape varietals and cultivation, but microbial activity significantly influences its complexity.
  • Microorganisms, particularly yeasts, play a crucial role in alcoholic and malolactic fermentations, impacting the final wine profile.
  • Grape surface microflora, including yeasts and bacteria, influences spoilage organisms and fermentation progression.

Purpose of the Study:

  • To investigate the ecological interactions between different microbial groups (yeasts, filamentous fungi, bacteria) in wine production.
  • To understand how these interactions influence the development of wine flavor and fermentation dynamics.
  • To identify the mechanisms driving microbial interactions in the grape-wine ecosystem.

Main Methods:

  • Characterization of microbial populations on healthy and damaged grapes at different maturity stages.
  • Analysis of yeast-yeast, yeast-fungi, and yeast-bacteria interactions during fermentation.
  • Identification of microbial metabolites and factors influencing inter-species competition.

Main Results:

  • Healthy grape microflora, dominated by species like Aureobasidium pullulans and Hanseniaspora, regulates spoilage fungi.
  • Damaged grapes show increased lactic and acetic acid bacteria, affecting yeast during alcoholic fermentation.
  • Microbial interactions, including metabolite production and nutrient competition, dictate fermentation success and spoilage potential.

Conclusions:

  • Microbial ecology, driven by yeast-yeast and yeast-bacteria interactions, is fundamental to wine quality and flavor.
  • Understanding these interactions is vital for controlling fermentation and preventing spoilage.
  • Further research into microbial cell-cell communication, such as quorum sensing, is needed.

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