The impact of co-inoculation with Oenococcus oeni on the trancriptome of Saccharomyces cerevisiae and on the flavour-active metabolite profiles during fermentation in synthetic must

► Co-inoculation is a novel and popular strategy in industrial wine fermentations. ► No information regarding the molecular impact on yeast are available. ► Yeast only- and co-inoculation are compared. ► Metabolic and yeast transcriptomic responses are assessed. ► Yeast responds by changes in aroma production and gene regulation.