title: Wine microbiome: A dynamic world of microbial interactions.
abstract: Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.|b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.
authors.forename: Youzhong
authors.initials: Y
authors.lastname: Liu
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
authors.forename: Sandrine
authors.initials: S
authors.lastname: Rousseaux
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
authors.forename: Raphaëlle
authors.initials: R
authors.lastname: Tourdot-Maréchal
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
authors.forename: Mohand
authors.initials: M
authors.lastname: Sadoudi
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
authors.forename: Régis
authors.initials: R
authors.lastname: Gougeon
authors.affiliation: b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.|c Chair of Analytical Food Chemistry , Technische Universität München , Freising-Weihenstephan , Germany.
authors.forename: Philippe
authors.initials: P
authors.lastname: Schmitt-Kopplin
authors.affiliation: a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.
authors.forename: Hervé
authors.initials: H
authors.lastname: Alexandre
mesh_terms: D001419:Bacteria / Q000145:classification / Q000302:isolation & purification*; D005516:Food Microbiology; D064307:Microbiota; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000145:classification / Q000302:isolation & purification*
keywords: Wine; bacteria; co-culture; fermentation; interactions; yeast