Wine Microbiology: Current Status and Perspectives

Dear Colleagues,

The wine industry is currently undergoing a period of transformation driven by various emerging challenges, including adaptation to climate change, growing demand for sustainable practices, and the search for distinctive sensory profiles. In this context, exploring new horizons in the study of microorganisms of oenological interest provides a valuable opportunity to deepen our understanding of the complex microbial processes involved in generating wine diversity, while recognising the resilience and dynamics of the microbial communities associated with this system. Understanding the diversity of yeasts, lactic acid bacteria and acetic acid bacteria present throughout the wine production chain is essential. These microorganisms are found from the vineyard to the winemaking stages in the cellar and even during bottle storage. Their metabolic activity plays a decisive role in the final quality of the wine, with a significant impact on its typicity and distinctive characteristics, which are associated with the specific geographical origin of the wine.

In this context, recent advances in biotechnology, in conjunction with the emergence of the so-called omic sciences—among which metagenomics, transcriptomics and metabolomics are particularly prominent—in addition to the utilisation of synthetic biology tools, have facilitated significant progress in the characterisation of microbial diversity and the intricate interactions that occur between diverse microorganisms. These advances have contributed significantly to clarifying their role in the dynamics of fermentation processes and in the final expression of the organoleptic properties of wine.

Consequently, this Special Issue invites the scientific community to submit contributions that address the study of microorganisms of oenological interest in relation to the current state of knowledge and future challenges in winemaking. Original research articles, literature reviews, and short communications addressing any of the following topics will be welcomed:

• Study of the microbial terroir from the vineyard to the winery: using multi-omic approaches to examine microbial biogeography, interactions between microorganisms, and their implications for wine quality.
• Microbial strategies applied to winemaking, including techniques such as sequential fermentation, co-inoculation, adaptation to conditions resulting from climate change, reduction in the use of additives, and production of healthier and more sustainable wines.
• The oenological impact of using non-Saccharomyces yeasts: including their potential for reducing alcohol content, modulating sensory profiles, bioacidification and reducing additives such as sulphur dioxide.
• Design and application of microbial consortia to control fermentation processes and improve wine quality, as well as to enhance the development of distinctive sensory profiles.
• Study of the role of lactic acid bacteria in winemaking: including their characterisation, diversity, interactions in mixed cultures, production of antimicrobial metabolites, and ability to adapt to stressful conditions.
• Environmental monitoring and risk management aimed at preventing microbiological alterations and preserving wine quality during the different stages of the production process.
• Biotechnology applied to precision winemaking, including targeted fermentation strategies and the development of predictive models applied to the control of fermentation processes.

We look forward to receiving your interesting contributions. 

Dr. Carmen Tenorio
Guest Editor

Dr. Rocío Fernández
Guest Editor Assistant

Manuscript Submission Information

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