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Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review
- Source :
- International Journal of Molecular Sciences, Vol 22, Iss 7754, p 7754 (2021), International Journal of Molecular Sciences
- Publication Year :
- 2021
- Publisher :
- MDPI AG, 2021.
-
Abstract
- Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During natural fermentation, the effect of unpredictable interactions between microorganisms and environmental factors leads to the establishment of a complex and stable microbiota that will define the kinetics of the process and the final product. Controlled multistarter fermentation represents a microbial approach to achieve the dual purpose of having a less risky process and a distinctive final product. Indeed, the interactions evolved between microbial consortium members strongly modulate the final sensorial properties of the wine. Therefore, in well-managed mixed fermentations, the knowledge of molecular mechanisms on the basis of yeast interactions, in a well-defined ecological niche, becomes fundamental to control the winemaking process, representing a tool to achieve such objectives. In the present work, the recent development on the molecular and metabolic interactions between non-Saccharomyces and Saccharomyces yeasts in wine fermentation was reviewed. A particular focus will be reserved on molecular studies regarding the role of nutrients, the production of the main byproducts and volatile compounds, ethanol reduction, and antagonistic actions for biological control in mixed fermentations.
- Subjects :
- QH301-705.5
molecular mechanisms
Wine
Review
non-Saccharomyces yeasts
yeast interactions
Saccharomyces
Catalysis
Inorganic Chemistry
03 medical and health sciences
Yeasts
Humans
Physical and Theoretical Chemistry
Biology (General)
Molecular Biology
QD1-999
Spectroscopy
030304 developmental biology
Winemaking
Fermentation in winemaking
0303 health sciences
Ethanol
biology
030306 microbiology
Microbiota
Organic Chemistry
Final product
food and beverages
Nutrients
General Medicine
Microbial consortium
biology.organism_classification
multistarter fermentation
Yeast
Computer Science Applications
Chemistry
Fermentation
Biochemical engineering
Subjects
Details
- Language :
- English
- ISSN :
- 16616596 and 14220067
- Volume :
- 22
- Issue :
- 7754
- Database :
- OpenAIRE
- Journal :
- International Journal of Molecular Sciences
- Accession number :
- edsair.doi.dedup.....612a5be8519f78f378fe77ce1d6a2752