Wine Fermentation as a Model System for Microbial Ecology and Evolution

Abstract

In vitro microbial communities have proven to be invaluable model systems for studying ecological and evolutionary processes experimentally. However, it remains unclear whether quantitative insights obtained from these laboratory systems can be applied to complex communities assembling and evolving in their natural ecological context. To bridge the gap between the lab and the 'real-world', there is a need for laboratory model systems that better approximate natural and semi-natural ecosystems. Wine fermentation presents an ideal system for this purpose, balancing experimental tractability with rich ecological and evolutionary dynamics. In this perspective piece we outline the key features that make wine fermentation a fruitful model system for ecologists and evolutionary biologists. We highlight the diversity of environmentally mediated interactions that shape community dynamics during fermentation, the complex evolutionary history of wine microbial populations, and the opportunity to study the impact of complex ecologies on evolutionary dynamics. By integrating knowledge from both wine research and microbial ecology and evolution we aim to enhance understanding and foster collaboration between these fields.

Keywords: evolution/evolutionary processes/gene transfer/mutation; functional diversity; microbe: Microbe interactions; microbial communities; microbial ecology; synthetic microbial communities; yeasts.

FIGURE 1

Main features of wine fermentations as a model system. The population dynamics during spontaneous wine fermentations result in a gradual decline in yeast species diversity, primarily due to the selective pressure exerted by rising ethanol levels in the environment. Additional environmental factors, such as osmotic pressure, pH, limited oxygen availability, and nutrient scarcity, along with biotic factors like interspecies interactions, also shape the diversity patterns in wine yeast communities. As a model system, wine fermentation provides a unique opportunity to investigate biological questions across different levels of complexity, ranging from molecular to ecological studies. It also allows for the study of biological processes in both natural and fully controlled experimental conditions. Moreover, a broad range of ecological and metabolic traits can be measured to assess yeast performance, from fermentation kinetics to the consumption and production of flavour‐impacting compounds.

FIGURE 2

Schematic illustrating how, over the course of a typical spontaneous fermentation, environmentally mediated ecological interactions lead to shifts in the traits under selection.