A review on the effects of different microbial strains fermentation and synergistic interactions on polyphenols during winemaking

Abstract

Polyphenols are key components in wine that contribute to its color, mouthfeel, antioxidant properties, and health benefits. Traditionally, the extraction and bioconversion of polyphenols depend on alcoholic fermentation mediated by Saccharomyces cerevisiae. This review summarizes recent study on non-Saccharomyces yeasts, lactic acid bacteria, and their synergistic interactions that significantly modulate the composition, stability, and bioactivity of polyphenols. These microorganisms regulate the extraction, transformation, and stabilization of polyphenols through enzymatic reactions and interspecific interactions. Modern winemaking techniques, such as sequential inoculation, co-fermentation, and microbial immobilization, allow targeted control over the composition and concentration of polyphenols in wine. Potential future research should systematically elucidate polyphenol-microbe interaction mechanisms. In addition, functional microbial strains will be developed to enhance wine quality and health-promoting attributes. Progress in these areas will further promote the winemaking industry toward precision and functionalization.

Keywords

polyphenols / microbial fermentation / microbial regulation

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