Endophytic filamentous fungi in grapes and wine: identification, interaction, role and mechanism, potential application, and challenge.

Abstract

Endophytic filamentous fungi (EFFs) are an important part of the grape microbial community. They synthesize various secondary metabolites that directly influence grape growth and metabolism, ultimately affecting wine quality. To develop EFFs as useful resources for viticulture management and wine fermentation, it is urgent to have a comprehensive understanding of EFFs' role in grape growth, and their influence on the wine sensory characteristics. This review aims to summarize the distribution and identification of EFFs in grapes and explore their interactions with other microorganisms. The effects and mechanisms of EFFs on grape growth, metabolism, and resistance to environmental stresses were elucidated. Emphasis is placed on the contribution of EFFs to wine quality and the potential for their application in winemaking industry. In general, EFFs exhibit antagonistic or competitive relationships with yeast and bacteria during grape growth and wine fermentation. EFFs show great potential for vineyard management by promoting growth, increasing antioxidant activity, preventing pathogens, and resisting the stress of adverse factors. In addition, EFFs contribute to the color, aroma, and taste of wine, and have shown application prospect in the preparation of bio-adjuncts, immobilized yeasts, microbial agents, and functional enzymes.