Ecology and Evolutionary Biology as Frameworks to Study Wine Fermentations

Abstract

ABSTRACT Winemaking has leveraged microbiology to enhance wine quality, typically by engineering and inoculating individual yeast strains with desirable traits. However, yeast strains do not grow alone during wine fermentation, rather they are embedded in diverse and evolving microbial communities exhibiting complex ecological dynamics. Understanding and predicting the interplay between the yeast community over the course of the species succession and the chemical matrix of wine can benefit from recognising that wine, like all microbial ecosystems, is subject to general ecological and evolutionary rules. In this piece, we outline how conceptual and methodological frameworks from community ecology and evolutionary biology can assist wine yeast researchers in improving wine fermentation processes by understanding the mechanisms governing population dynamics, predicting and engineering these important microcosms, and unlocking the genetic potential for wine strain development.

Keywords

• food biotechnology
• functional diversity
• microbe:microbe interactions
• microbial communities
• microbial diversity