Bordet Fanny, Joran Alexis, Klein Géraldine, Roullier-Gall Chloé, Alexandre Hervé
Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-IUVV Equipe VAlMiS, rue Claude Ladrey, CEDEX BP 27877, 21078 Dijon, France.
Lallemand SAS, 19, rue des Briquetiers, CEDEX BP 59, 31702 Blagnac, France.
Microorganisms. 2020 Apr 20;8(4):600. doi: 10.3390/microorganisms8040600.
During the winemaking process, alcoholic fermentation is carried out by a consortium of yeasts in which interactions occurs. The consequences of these interactions on the wine matrix have been widely described for several years with the aim of controlling the winemaking process as well as possible. In this review, we highlight the wide diversity of methodologies used to study these interactions, and their underlying mechanisms and consequences on the final wine composition and characteristics. The wide variety of matrix parameters, yeast couples, and culture conditions have led to contradictions between the results of the different studies considered. More recent aspects of modifications in the composition of the matrix are addressed through different approaches that have not been synthesized recently. Non-volatile and volatile metabolomics, as well as sensory analysis approaches are developed in this paper. The description of the matrix composition modification does not appear sufficient to explain interaction mechanisms, making it vital to take an integrated approach to draw definite conclusions on them.
在葡萄酒酿造过程中，酒精发酵是由一群会相互作用的酵母进行的。为了尽可能地控制葡萄酒酿造过程，这些相互作用对葡萄酒基质的影响已被广泛描述了数年。在这篇综述中，我们强调了用于研究这些相互作用的方法的广泛多样性，以及它们对最终葡萄酒成分和特性的潜在机制和影响。基质参数、酵母组合和培养条件的广泛差异导致了不同研究结果之间的矛盾。本文通过尚未被综合的不同方法探讨了基质成分变化的最新方面。本文还开发了非挥发性和挥发性代谢组学以及感官分析方法。对基质成分变化的描述似乎不足以解释相互作用机制，因此采取综合方法对其得出明确结论至关重要。
