Microbial Drivers of Sensory Profiles in Wine and Beer: Yeasts, Bacteria, and Their Derived Products

The sensory profile of wines and beers is the result of complex biological processes driven predominantly by the activities of bacteria and yeasts. These microorganisms, through their metabolic pathways, produce a variety of compounds that influence aroma, taste, texture, and appearance, contributing to the unique character of each beverage. Recent research has revealed that not just the primary fermenting yeasts, but a broader spectrum of microbial communities - including both beneficial and spoilage bacteria - play critical roles in this transformation. However, ongoing debates remain about the specific contributions of various species and their metabolites, the impact of microbial interactions, and how fermentation management can be optimized for improved sensory outcomes. Although significant advances have been made in identifying key metabolic products and elucidating certain pathways, the field still lacks a comprehensive understanding of the multifactorial influences that govern the final sensory attributes of wines and beers. Additionally, yeast derivatives (inactive yeast preparations) have gained increasing attention in recent years as oenological tools capable of modulating wine composition and sensory properties. Their growing diversification and application highlight the need for a deeper understanding of their interactions with microbial metabolism and their contribution to the sensory characteristics of fermented beverages.This Research Topic aims to expand our knowledge of how bacteria and yeasts (active or inactive), along with their metabolites, shape the sensory qualities of wines and beers. The main objective is to bring together studies that dissect the roles of individual microbes, characterize their metabolic profiles, explore the chemical ecology of co-fermentation, and evaluate how modifications in the fermentation process affect sensory expression. Additional goals include investigating new microbial strains or consortia with the potential to enhance or diversify product qualities, uncovering molecular or biochemical mechanisms behind distinctive flavours and aromas in wines and beers, and examining the current use of yeast derivatives and their impact on the sensory characteristics of these fermented beverages.Within this Research Topic, we encourage submissions that remain focused on the microbial and metabolic aspects influencing sensory profiles in wine and beer. While the emphasis is on bacteria, yeasts, and their metabolic products, studies may also address broader implications for brewing and vinification processes, product innovation, and consumer preferences, as long as they maintain a clear connection to microbial activity.We welcome articles addressing, but not limited to, the following themes:o Identification and characterization of key bacteria and yeasts (including synthetic or controlled) involved in fermentationo Analysis of metabolic pathways and metabolites influencing flavour, aroma, and mouthfeelo Interactions between bacteria, yeasts, and other microbial communities during fermentationo Effects of fermentation practices and environmental conditions on sensory outcomeso Development and application of novel microbial strains for improved or novel sensory profileso Role of yeast derivatives in shaping sensory characteristics of wines and beerso Chemical and sensory analytical methods for linking microbial metabolism to product qualityo Impacts of microbial activity on product consistency, spoilage, and shelf lifeo New analytical techniques involving omics approaches for beverage characterisation and sensory integration Topic editors: Anjani Devi Chintagunta, Emma Elizabeth Tymczyszyn, Maria Angeles Pozo-Bayon, Lucia M Mendoza, Margarita García Source: https://www.frontiersin.org/research-topics/79529/microbial-drivers-of-sensory-profiles-in-wine-and-beer-yeasts-bacteria-and-their-derived-products