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Updated: Jun 5, 2026
07:34
Profiling the Bacterial Community of Fermenting Traminette Grapes during Wine Production using Metagenomic Amplicon Sequencing
Published on: December 1, 2023
Microorganisms: The Key Regulators of Wine Quality
Hechao Zhao1, Shiyuan Liu1, Lixian Zhu1
1The Hubei Key Laboratory of Tumor Microenvironment and Immunotherapy, China Three Gorges University, Yichang, China.
Summary
Microorganisms significantly impact wine quality through their metabolic activities during fermentation. This paper details the positive and negative effects of various microbes, guiding winemakers toward optimized wine production.
Area of Science:
- Enology
- Microbiology
- Food Science
Background:
- Microorganisms play a crucial role in winemaking, influencing wine's sensory attributes like color, aroma, and taste.
- Metabolic activities of microbes during fermentation produce diverse compounds that define a wine's unique character.
- Understanding microbial contributions is key to achieving desired wine quality and complexity.
Purpose of the Study:
- To provide a comprehensive overview of the effects of various microbial species on wine quality.
- To detail the positive impacts of yeasts and lactic acid bacteria, and negative impacts of acetic acid bacteria and molds.
- To explore microbial interactions and their synergistic effects on wine's sensory and chemical properties.
Main Methods:
- Literature review and synthesis of existing research on microbial impacts in winemaking.
- Categorization of microorganisms based on their positive or negative effects on wine quality.
- Analysis of microbial metabolic pathways and their contribution to wine's flavor and aroma profiles.
Main Results:
- Yeasts and lactic acid bacteria generally have positive effects, enhancing wine's sensory qualities.
- Acetic acid bacteria and molds can negatively impact wine, potentially causing spoilage or undesirable flavors.
- Microbial interactions significantly influence fermentation outcomes and final wine characteristics.
Conclusions:
- This study provides a scientific foundation for selecting appropriate microorganisms and regulating fermentation processes.
- Optimizing microbial management can lead to improved wine quality, sustainability, and market competitiveness.
- Recognizing the dual role of microbes is essential for modern winemaking practices.
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