Polyphenols in kombucha: Metabolomic analysis of biotransformations during fermentation

Oenococcus oeni is the main Lactic Acid Bacteria responsible for malolactic fermentation, converting malic acid into lactic acid and carbon dioxide in wines. Following the alcoholic fermentation, this second fermentation ensures a deacidification and remains essential for the release of aromatic notes and the improvement of microbial stability in many wines. Nevertheless, wine is a harsh environment for microbial growth, especially because of its low pH (between 2.9 and 3.6 depending on the type of wine) and nutrient deficiency. In order to maintain homeostasis and ensure viability, O. oeni possesses different cellular mechanisms including organic acid metabolisms which represent also the major pathway to synthetize energy in wine.

Aims: The objective of the present work is to review strategies applied to decrypt multidimensional and ill-defined concepts employed by winemakers and to illustrate these strategies with recent applications.

n the last years, viticulture precision tools have been made available for farmers for different crops. The feeling that these tools are mandatory on an agriculture of the future have been disseminated by commercial entities but also from policy makers.

The choice of an adequate rootstock is a key tool to improve the performance of grapevine varieties in different ‘terroirs’, as rootstocks confer adaptation to soil characteristics

Major factors involved in wine quality and typicity are soil type, climatic conditions, plant material (rootstock and cultivar), vineyard management practices and winemaking conditions.