Future perspectives in this specific research topic should take into account of two aspects: i) the composition of the grape juice; ii) the scale-up of the fermentation trials. Indeed, the analytical profile of the wines from mixed fermentation may differs depending on the substrate and the fermentation scale. In our opinion further studies in this direction may contribute to a better understanding click here of the microbial interactions as well as the positive influence of mixed fermentation on the analytical profile of wines. In recent years, the wine industry has been directed towards the use of

controlled mixed fermentation, to improve the analytical and sensorial profile of the wine. A number of studies focused attention on the development

and setting up of mixed fermentation, with a focus on the Selleckchem Selisistat sensorial profile, to obtain wine with desired characteristics. On the other hand, only a few studies have investigated the mechanisms that define the metabolic interactions during mixed fermentation 20, 21 and 29. In this context, further efforts are desirable to understand the modalities of such yeast–yeast interactions, and how each species contributes to the fermentation. Moreover, knowledge of these yeast interactions will contribute to the management of wine fermentation through the control of undesirable or spoilage microflora using controlled mixed fermentation. We believe that this research topic has been poor investigated and further studies are required in view of a significant reduction in the use of synthetic antimicrobial compounds such as sulfur dioxide. Likewise, the modalities to study the interactions still need to be improved and better defined. Fermentation technologies such as a double-compartment bioreactor system might be a suitable way to study these interactions avoiding the effects of cell–to–cell contact. In this case, however, the choice of membrane pore size used should be carefully assessed. Cell immobilisation procedures could also be used to physically separate and collect the different yeast species/strains. On the other hand, the inoculation Carnitine dehydrogenase modalities (sequential inoculum) can be used to study the interactions

regarding the production of this metabolite. Finally, application of new “omics” technologies in combination with fermentation technologies will allow the elucidation of these yeast interactions. In particular, the comparison of transcriptomic and proteomic patterns as well as the analytical profiles of wines obtained during pure and co-cultures will contribute to elucidate the metabolic interactions in mixed fermentation. In this regard a recent investigation on exo-proteome in pure and mixed fermentation with M. pulcherrima, L. thermotolerans and S. cerevisiae revealed large diversity of proteins secreted indicating the presence of interactions [40]. In any case, the “omics” approach requires knowledge on non-Saccharomyces genomes generally poor investigated.