Wine Fermentation Microorganisms

A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".

Deadline for manuscript submissions: 30 September 2025 | Viewed by 394

Special Issue Editors


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Guest Editor
Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, Tarragona, Catalonia, Spain
Interests: food fermentation; microbial communities; wine fermentation; massive sequencing; lactic acid bacteria; yeast; non-Saccharomyces yeast; molecular biology
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E-Mail Website
Guest Editor
Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, Tarragona, Catalonia, Spain
Interests: food microbiology; wine fermentation; lactic acid bacteria; Oenococcus oeni; non-Saccharomyces; by-product revalorization; wine lees; proteomics; transcriptomics; bioprotection

Special Issue Information

Dear Colleagues,

Wine fermentation is a complex biochemical process driven by a diverse community of microorganisms, primarily yeasts and bacteria, which influence the sensory properties, quality, and stability of the final product. Advances in microbiology, biotechnology, and omics technologies have significantly enhanced our understanding of microbial diversity and metabolic interactions and their impact on fermentation dynamics.

This Special Issue of Microorganisms will explore the latest research on the role of microorganisms in wine fermentation. As Guest Editors, we welcome original research articles, reviews, and short communications covering, but not limited to, microbial diversity and dynamics in wine fermentation; the role of non-Saccharomyces yeasts and lactic acid bacteria in winemaking; metabolic interactions between yeast and bacteria during fermentation; innovations in microbial management for improved wine quality; the impact of fermentation microbiota on wine aroma and flavor; the application of omics technologies (genomics, transcriptomics, proteomics, and metabolomics) in wine microbiology; biocontrol strategies and microbial-driven approaches to wine spoilage prevention; and fermentation management in organic, biodynamic, and natural winemaking

By bringing together leading researchers in wine microbiology, this Special Issue will advance scientific knowledge and provide innovative solutions for winemakers. We invite experts in microbiology, oenology, and related fields to share their latest findings and insights.

We look forward to receiving your valuable contributions to this Special Issue.

Dr. Maria Del Carmen Portillo
Dr. Aitor Balmaseda
Guest Editors

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Keywords

  • microbial diversity
  • microbial interactions
  • non-Saccharomyces yeasts
  • lactic acid bacteria
  • omics
  • biocontrol strategies
  • biodynamic winemaking
  • wine quality improvement
  • spoilage microorganisms
  • starter cultures

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Published Papers (1 paper)

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Research

14 pages, 857 KiB  
Article
Step-Wise Ethanol Adaptation Drives Cell-Wall Remodeling and ROM2/KNR4 Activation in Brettanomyces bruxellensis
by Leslie Hernandez-Cabello, Nachla Rojas-Torres, Liliana Godoy, Camila G-Poblete, Yarabi Concha, Verónica Plaza, Luis Castillo, Héctor M. Mora-Montes and María Angélica Ganga
Microorganisms 2025, 13(7), 1489; https://doi.org/10.3390/microorganisms13071489 - 26 Jun 2025
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Abstract
Brettanomyces bruxellensis has been described as the main spoilage microorganism in wines due to its ability to produce volatile phenols, which negatively impact the final product’s organoleptic properties. This yeast can grow and survive in environments that are too nutritionally poor and stressful [...] Read more.
Brettanomyces bruxellensis has been described as the main spoilage microorganism in wines due to its ability to produce volatile phenols, which negatively impact the final product’s organoleptic properties. This yeast can grow and survive in environments that are too nutritionally poor and stressful for other microorganisms, and one of the stressful conditions it can endure is the high alcohol content in wine. In this study, cell wall morphology and the expression of some genes related to its composition were characterized under increasing ethanol concentrations to establish a possible ethanol resistance mechanism. B. bruxellensis LAMAP2480 showed greater resistance to β-1,3-glucanase activity when grown in media supplemented with 5% or 10% ethanol compared with the control assay (without ethanol). Transmission electron microscopy showed no significant differences in cell wall thickness during the different adaptation stages. However, the amount of wall polysaccharides and chitin briefly increased at 1% ethanol but returned to baseline at 5% and 10%. The amount of wall-associated protein increased progressively with each increment in ethanol concentration. In addition, overexpression of the ROM2 and KNR4/SMI1 genes was observed at 10% ethanol. These results suggest that the integrity of the cell wall might play an important role in the adaptation of B. bruxellensis to an ethanol-containing medium. Full article
(This article belongs to the Special Issue Wine Fermentation Microorganisms)
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