Saccharomyces cerevisiae-Oenococcus oeni interactions in wine: current knowledge and perspectives

Area of Science:

• Enology and Microbiology
• Biotechnology in Food Production

Background:

• Winemaking involves alcoholic fermentation by Saccharomyces cerevisiae and subsequent malolactic fermentation (MLF) by Oenococcus oeni.
• MLF is crucial for wine's biodeacidification, stability, and quality, but can fail due to harsh conditions or microbial interactions.
• Interactions between yeast and bacteria significantly impact MLF progression and wine characteristics.

Purpose of the Study:

• To review the mechanisms governing yeast-bacteria interactions during winemaking.
• To discuss the consequences of these interactions for MLF and overall wine quality.
• To present future prospects based on recent advances in understanding these microbial dynamics.

Main Methods:

• Literature review of scientific publications on yeast-bacteria interactions in winemaking.
• Analysis of studies detailing the influence of Saccharomyces cerevisiae on Oenococcus oeni during fermentation.
• Synthesis of current knowledge on microbial interactions and their impact on malolactic fermentation.

Main Results:

• Yeast can either inhibit or promote malolactic fermentation (MLF) by Oenococcus oeni.
• Physicochemical conditions during winemaking pose challenges for O. oeni, potentially leading to MLF failure.
• Specific yeast strains and their metabolic activities demonstrably affect MLF outcomes.

Conclusions:

• Understanding yeast-bacteria interactions is critical for optimizing winemaking processes.
• Targeted management of microbial populations can prevent MLF failure and enhance wine quality.
• Future research should focus on elucidating specific molecular mechanisms of interaction for improved winemaking strategies.