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Applied Microbiology and Biotechnology

, Volume 102, Issue 9, pp 3995–4007 | Cite as

The complexity of wine: clarifying the role of microorganisms

  • Sophie Tempère
  • Axel Marchal
  • Jean-Christophe Barbe
  • Marina Bely
  • Isabelle Masneuf-Pomarede
  • Philippe Marullo
  • Warren Albertin
Mini-Review

Abstract

The concept of wine complexity has gained considerable interest in recent years, both for wine consumers and wine scientists. As a consequence, some research programs concentrate on the factors that could improve the perceived complexity of a wine. Notably, the possible influence of microbiological factors is particularly investigated. However, wine complexity is a multicomponent concept not easily defined. In this review, we first describe the actual knowledge regarding wine complexity, its perception, and wine chemical composition. In particular, we emphasize that, contrary to expectations, the perception of wine complexity is not related to wine chemical complexity. Then, we review the impact of wine microorganisms on wine complexity, with a specific focus on publications including sensory analyses. While microorganisms definitively can impact wine complexity, the underlying mechanisms and molecules are far from being deciphered. Finally, we discuss some prospective research fields that will help improving our understanding of wine complexity, including perceptive interactions, microbial interactions, and other challenging phenomena.

Keywords

Wine complexity perception Sensorial analysis Yeast Bacteria 

Notes

Author contributions statement

All authors wrote the paper.

Compliance with ethical standards

Conflict of interest

Sophie Tempère, Axel Marchal, Jean-Chistophe Barbe, Marina Bely, Isabelle Masneuf-Pomarede, and Warren Albertin declare that they have no conflict of interest. Philippe Marullo is affiliated with Biolaffort Company.

Informed consent

This article does not contain any studies with human participants or animals performed by any of the authors.

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© Springer-Verlag GmbH Germany, part of Springer Nature 2018

Authors and Affiliations

  1. 1.Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. BordeauxISVVVillenave d’OrnonFrance
  2. 2.Bordeaux Sciences AgroGradignanFrance
  3. 3.BiolaffortBordeauxFrance
  4. 4.ENSCBPBordeaux INPPessacFrance

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