The dominance level of active dry yeasts reshaped the interactions between microbiota and metabolites during industrial wine fermentation.

The widespread use of commercial active dry yeasts (ADYs) in winemaking is well-established. Its successful implantation during industrial fermentation varies significantly according to wineries and regions. This inconsistency frequently causes undesirable quality fluctuations and deterioration. However, their interactions with native microbiota has not been fully elucidated. This study deciphers microbiota and metabolite profiles during industrial Cabernet Sauvignon wine fermentations with different implantation percentage of commercial active dry yeasts (ADYs) through multi-omics. Strain-level implantation percentages of ADYs were found to differ significantly among the studied wineries. High-throughput sequencing further showed differences in fungal and bacterial community structures between different dominance of ADYs. Metabolome analysis showed that 291 non-volatile metabolites represented the variations between high (80%) and low (50%) implantation percentage of ADYs. These metabolites were mainly involved in 20 different pathways, such as amino acids synthesis, cutin, suberine and wax biosynthesis. Also, significant differences in aroma profiles were observed between high and low dominance samples. Correlation analysis among microorganisms, non-volatile and volatile profiles revealed the effect of the implantation of ADYs on both microbial communities interactions and the resulting metabolite profiles, and highlighted the pivotal role of key microorganisms in shaping characteristic aromas. This study enhances understanding of how ADYs implantations affect microbial communities and metabolite profiles in wines, providing insights into a microbial "terroir" of relevance to wine character and wine quality.