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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Wine microbiome: A dynamic world of microbial interactions.
Youzhong Liu1,2, Sandrine Rousseaux1, Raphaëlle Tourdot-Maréchal1
1a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
Critical Reviews in Food Science and Nutrition
|June 13, 2015
Summary
Microbial interactions in wine significantly impact its quality. This review explores these complex relationships, challenges in studying them, and strategies for better understanding wine microbiology.
Area of Science:
- Enology
- Microbiology
- Food Science
Background:
- Fermented products rely on microbial consortia for quality.
- Wine harbors diverse yeast and bacterial communities influencing its characteristics.
Purpose of the Study:
- To review current research on microbial interactions in winemaking.
- To identify challenges and suggest methodologies for studying these interactions.
Main Methods:
- Literature review of studies on microbial interactions in wine.
- Analysis of different interaction types and their consequences.
Main Results:
- Microbial consortia drive wine's nutritional, hygienic, and aromatic profiles.
- Interactions between microorganisms modulate wine's final properties.
Conclusions:
- Understanding microbial interactions is crucial for wine quality control.
- Overcoming challenges in studying complex wine ecosystems is essential for advancing enology.
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