The complexity of wine: clarifying the role of microorganisms

Tempère, Sophie; Marchal, Axel; Barbe, Jean-Christophe; Bely, Marina; Masneuf-Pomarede, Isabelle; Marullo, Philippe; Albertin, Warren

doi:10.1007/s00253-018-8914-8

Mini-Review
Published: 18 March 2018

The complexity of wine: clarifying the role of microorganisms

Sophie Tempère¹,
Axel Marchal¹,
Jean-Christophe Barbe^1,2,
Marina Bely¹,
Isabelle Masneuf-Pomarede^1,2,
Philippe Marullo^1,3 &
Warren Albertin ORCID: orcid.org/0000-0002-7385-9882^1,4

Applied Microbiology and Biotechnology volume 102, pages 3995–4007 (2018)Cite this article

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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.

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Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Univ. Bordeaux, ISVV, 33140, Villenave d’Ornon, France
Sophie Tempère, Axel Marchal, Jean-Christophe Barbe, Marina Bely, Isabelle Masneuf-Pomarede, Philippe Marullo & Warren Albertin
Bordeaux Sciences Agro, 33170, Gradignan, France
Jean-Christophe Barbe & Isabelle Masneuf-Pomarede
Biolaffort, 33100, Bordeaux, France
Philippe Marullo
ENSCBP, Bordeaux INP, 33600, Pessac, France
Warren Albertin

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

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Tempère, S., Marchal, A., Barbe, JC. et al. The complexity of wine: clarifying the role of microorganisms. Appl Microbiol Biotechnol 102, 3995–4007 (2018). https://doi.org/10.1007/s00253-018-8914-8

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Received: 26 January 2018
Revised: 01 March 2018
Accepted: 02 March 2018
Published: 18 March 2018
Issue Date: May 2018
DOI: https://doi.org/10.1007/s00253-018-8914-8

Keywords

Wine complexity perception
Sensorial analysis
Yeast
Bacteria