Abstract: Wine flavor is one of the key factors evaluating the quality of wine. Flavor and aroma precursors in grape berries are released by microorganisms including fungi (yeasts and mould) and bacteria (lactic acid bacteria and acetic acid bacteria). The final flavor of wine is affected by the interactions of microorganisms during wine fermentation. Although microbial community structure and wine flavor components have been clearly revealed by multi-omics technologies, the role of these microorganisms in the formation of wine flavor is still unclear. We summarized wine microbial population succession and wine flavor change characteristics during winemaking, as well as the influences of microorganisms at different stages of fermentation on the formation of complex wine aroma and flavor. By exploring the potential of wine yeasts and bacteria in flavor formation and promoting the synthesis of flavor substances during winemaking, this review provides reference for the production of characteristic wine to meet consumers’ demand.

Key words: microbial diversity, microbial community, dynamic change, flavor, wine.