Metabolic modelling of wine-making : a state of the art

(eng) The yeast Saccharomyces cerevisiae is one of the most studied micro-organism, due to its numerous applications (beer, wine, bakery, bioethanol). This good knowledge of the species was notably considered in modelling approaches where the intracellular behaviour is taken into account. Among them Metabolic Flux Analysis and Elementary Flux Modes are tools of interest to develop a mathematical model of the fermentation process including some characteristic flavour compounds. The present paper describes what has been done in the restrained field of wine-making/fermentation conditions, and underlines the potential of such approaches.