Microorganisms: The Key Regulators of Wine Quality

Nowadays, microorganisms are recognized as pivotal regulators of winemaking processes, influencing the color, aroma, and taste of wine. Regardless of the type and quantity, the metabolic activities of them during fermentation significantly impact the final quality of wine. They metabolize sugars and other organic compounds, producing a diverse array of metabolites that enrich the wine's flavor profile. From esters that contribute to fruity aromas to pigments that affect color, the delicate balance of microbial activities is essential for creating the wine's unique character. Still, different species may produce distinct metabolites, leading to the complex and defining sensory attributes of wine. Skilled winemakers meticulously manage fermentation conditions to guide these metabolic pathways, ensuring the final product achieves desired sensory qualities different from other wines. However, no specific reports provide a detailed and comprehensive overview of the effects of microbial species. The effects of dozens of microorganisms on wine quality were summarized in this paper, including yeast and lactic acid bacteria with positive effects and acetic acid bacteria and mold with negative effects. In addition, the paper delves into microbial interactions and their synergies within fermentation, revealing how these complex relationships shape the sensory and chemical properties of wine. By providing a scientific basis for microbial selection and fermentation regulation, this paper not only supports winemakers in optimizing production processes and improving wine quality but also highlights the importance of microorganisms in responding to environmental changes and consumer demands, thereby ensuring the sustainable development and core competitiveness of wine production in the future market.