Monitoring of mixed culture fermentations

Current and future constraints linked to climate change and evolution of wine consumer demand are prompting the winemaking industry to consider adopting new practices to address the technical challenges resulting from this context. These challenges include the need to maintain a constant alcohol level despite increased sugar contents in the must, and to seek a wider diversity of aromatic profiles, while maintaining acceptable reproducibility.Fermentations with addition of non-Saccharomyces yeasts to the Saccharomyces cerevisiae species traditionally used to conduct alcoholic fermentation seem to be an interesting alternative to achieve these objectives. However, the numerous interactions be…