Contribution of Microbial Mechanism and Artificial Intelligence in Wine Production

Wine is one of the alcoholic beverages which is made up from fermented grapes. Two organisms are playing a main role in making of wine as well as for the wine aroma production, they are Yeast and Lactic Acid Bacteria. Yeast converts grape sugar into CO
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and alcohol through the fermentation method. The main task of yeast is to convert the sugar (that is, Glucose) contained in grape juice into alcohol. Fermented yeast such as Saccharomyces cerevisiae and non-Saccharomyces yeast release various metabolites during fermentation that affects the volatility profile of wine. Saccharomyces cerevisiae was praised for its consistent and robust fermentation, resilience to relatively more amounts of sulphur dioxide and alcohol, and ability to reproduce in standard wines at pH 2.8-4. The most frequent bacterium involved in the alcoholic fermentation of wine is Saccharomyces cerevisiae. Non-Saccharomyces yeast is a wide range of microorganisms with distinct metabolic features that are likely to be used in fermentation processes. Non-Saccharomyces yeast can produce metabolites and hydrolyze aromatic precursors to create new wine styles and increase their complexity. Moreover, Lactic acid bacteria (LAB) are found naturally in the microbiota of grapes, musts, and wines. The main role of LAB in wine is to perform the malolactic fermentation. The aroma of wine tells us about some of the characteristics of wine, such as its primary aroma, alcohol content of the wine, secondary aroma and overall acidity. Bacteria are part of the wine and its natural microbial ecosystem and play an important role in wine making, reducing the acidity of wine and contributing to its aroma and flavor. Wine-making is essentially a microbiological process in which yeast and bacteria consume sugars, acids, amino acids and other compounds to form microbiologically safe, stable, and palatable beverages.