Wine fermentation is a representation of complex higher-order microbial interactions. Despite the beneficial properties that these communities bring to wine, their complexity poses challenges in predicting the nature and outcome of fermentation. Technological developments in synthetic biology enable the potential to engineer synthetic microbial communities for new purposes. Here we present the challenges and applications of engineered yeast communities in the context of a wine fermentation vessel, how this represents a model system to enable novel solutions for winemaking and introduce the concept of a ‘synthetic’ terroir. Furthermore, we introduce our vision for the application of control engineering.

葡萄酒发酵是复杂的高阶微生物相互作用的表现。尽管这些群落给葡萄酒带来了有益的特性，但它们的复杂性给预测发酵的性质和结果带来了挑战。合成生物学的技术发展使为新目的设计合成微生物群落成为可能。在这里，我们介绍了工程酵母群落在葡萄酒发酵容器中的挑战和应用，这代表了一个模型系统如何为酿酒提供新的解决方案，并引入了“合成”风土的概念。此外，我们介绍了我们对控制工程应用的愿景。