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Understanding Wine through Yeast Interactions
Evangelia A Zilelidou1, Aspasia Nisiotou1
1Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "Demeter", Sofokli Venizelou 1, GR-14123 Lykovryssi, Athens, Greece.
Microorganisms
|August 27, 2021
Summary
Wine fermentation relies on yeast interactions, influencing wine
Area of Science:
- Oenology and Microbiology: Focuses on yeast ecology and interactions in winemaking.
Background:
- Wine production is driven by microbial activity, primarily yeasts, during alcoholic fermentation.
- Yeast communities in wine are complex, involving interactions between various species and strains.
- These interactions significantly impact yeast population dynamics and the resulting wine's characteristics.
Purpose of the Study:
- To explore the mechanisms and impact of yeast-yeast interactions during wine fermentation.
- To investigate the roles of Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeasts in mixed fermentations.
- To highlight knowledge gaps concerning NS-NS and SC-Saccharomyces non-cerevisiae (SNC) interactions.
Main Methods:
- The study reviews existing literature on yeast interactions in the grape-wine ecosystem.
- It analyzes the influence of different interaction types (mutualism, competition) on yeast populations.
- Focuses on metabolic activities and genetic mechanisms shaping yeast community structure.
Main Results:
- Yeast interactions critically determine wine microbial community structure and dynamics.
- Interactions between Saccharomyces cerevisiae and non-Saccharomyces yeasts affect wine quality.
- Limited understanding exists regarding interactions among non-Saccharomyces species and between Saccharomyces cerevisiae and Saccharomyces non-cerevisiae.
Conclusions:
- Understanding yeast interactions is crucial for controlling wine fermentation processes.
- Further research into yeast metabolic footprints and genetic interactions is needed.
- Gaining insights into these interactions can optimize oenological practices and wine quality.
Keywords:
Saccharomyces cerevisiaealcoholic fermentationbiotic stressnon-Saccharomyces yeastswine yeastsyeast co-cultureyeast competitionMore Related Videos
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