Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

Area of Science:

• Enology
• Microbiology
• Food Science

Background:

• Oenological yeasts and lactic acid bacteria (LAB) interact during winemaking, impacting malolactic fermentation (MLF).
• Non-Saccharomyces yeasts are gaining interest for their potential to modulate these interactions.
• Understanding these interactions is crucial for optimizing wine fermentation and quality.

Purpose of the Study:

• To review the interactions between oenological yeasts, particularly non-Saccharomyces species, and LAB, focusing on Oenococcus oeni.
• To discuss the compounds mediating these interactions, including inhibitory and stimulatory effects.
• To highlight the implications of non-Saccharomyces yeasts in winemaking for MLF.

Main Methods:

• Literature review of yeast-LAB interactions in winemaking.
• Analysis of known compounds mediating interactions (e.g., ethanol, organic acids, MCFAs).
• Discussion of inhibitory and stimulatory effects of non-Saccharomyces on Oenococcus oeni.

Main Results:

• Yeast-LAB interactions are variable, ranging from inhibition to stimulation.
• Inhibitory factors include media exhaustion, L-malic acid decrease, ethanol, sulfur dioxide, MCFAs, and succinic acid.
• Stimulatory factors include citric acid, pyruvic acid, peptides, glucans, and mannoproteins from yeast autolysis.

Conclusions:

• Non-Saccharomyces yeasts introduce new dynamics to MLF, with both inhibitory and stimulatory effects on LAB.
• Careful management of yeast populations and fermentation conditions is necessary to harness beneficial interactions.
• Further research is needed to explore novel tools and approaches for understanding and controlling these interactions in modern winemaking.