Study of Oenological Fermentation: Which Strategy and Which Tools?

Wine fermentation is a specific and complex research subject its control essential to ensure full process completion while improving wine quality. It displays several specificities, in particular, (i) musts with very high sugar content, low pH, some limiting nutrients, as well great variability must composition according the year, grape variety, so on; (ii) atypical conditions non-isothermal temperature profiles, quasi-anaerobiosis legal constraints limited predefined list of authorized operations. New challenges have emerged, related increasing diversity commercially available yeast strains; fluctuating musts, particularly owing climate change; sustainability, which has become key issue. This paper synthesizes approaches implemented address all these issues. details example our laboratory that, for many years, been developing an integrated approach study diversity, understand their metabolism, develop new strategies. requires development devices metabolism controlled environment that mimics practical original All tools are described here, together role overall scientific strategy complementary literature.