Moreno-Arribas M Victoria, Polo M Carmen
Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain.
Crit Rev Food Sci Nutr. 2005;45(4):265-86. doi: 10.1080/10408690490478118.
The fermentation of grape must and the production of premium quality wines are a complex biochemical process that involves the interactions of enzymes from many different microbial species, but mainly yeasts and lactic acid bacteria. Yeasts are predominant in wine and carry out the alcoholic fermentation, while lactic acid bacteria are responsible for malolactic fermentation. Moreover, several optional winemaking techniques involve the use of technical enzyme preparations. Considerable progress has been made recently in understanding the biochemistry and interactions of enzymes during the winemaking process. In this study, some of these recent contributions in the biochemistry of winemaking are reviewed. This article intends to provide an updated overview (including works published until December, 2003) on the main biochemical and microbiological contributions of the different techniques that can be used in winemaking. As well as considering the transformations that take place in traditional winemaking, the production of special wines, such as sparkling wines, 'sur lie' wines, and biologically aged wines, are also studied.
葡萄汁的发酵以及优质葡萄酒的酿造是一个复杂的生化过程，涉及许多不同微生物种类的酶之间的相互作用，但主要是酵母和乳酸菌。酵母在葡萄酒中占主导地位并进行酒精发酵，而乳酸菌则负责苹果酸-乳酸发酵。此外，几种可选的酿酒技术涉及使用工业酶制剂。最近在理解酿酒过程中酶的生物化学和相互作用方面取得了相当大的进展。在本研究中，对酿酒生物化学方面的一些最新贡献进行了综述。本文旨在提供一个最新的概述（包括截至2003年12月发表的著作），介绍可用于酿酒的不同技术的主要生化和微生物学贡献。除了考虑传统酿酒过程中发生的转化外，还研究了特殊葡萄酒的生产，如起泡酒、“带酒泥陈酿”葡萄酒和生物陈酿葡萄酒。
