Department of Viticulture and Enology, University of California, Davis, California 95616, USA.
Annu Rev Food Sci Technol. 2010;1:139-62. doi: 10.1146/annurev.food.080708.100734.
The availability of the sequence of the Saccharomyces genome in combination with the development of chemical analytical technologies with dynamic ranges sensitive enough to detect volatile aromatic compounds has generated a renewed interest in defining the role of yeast in the generation of wine aroma and flavor. Genetic differences among wine strains are well documented and aroma profiles also appear to vary, implying that specific allelic alterations may exist and impact the production of compounds associated with flavor. Partial or complete sequencing data on several wine strains are available and reveal underlying genetic differences across strains in key genes implicated in flavor formation. This review discusses the current understanding of the roles of Saccharomyces in wine flavor with an emphasis on positive contributions to flavor and highlights the discoveries of the underlying enzymatic and metabolic mechanisms responsible for the yeast contribution to wine quality.
酿酒酵母基因组序列的获得，以及化学分析技术的发展，这些技术的动态范围足够灵敏，能够检测到挥发性芳香化合物，这使得人们重新关注酵母在葡萄酒香气和风味形成中的作用。葡萄酒菌株之间的遗传差异有充分的记录，香气特征似乎也有所不同，这意味着可能存在特定的等位基因改变，并影响与风味相关化合物的产生。一些葡萄酒菌株的部分或完整测序数据已经可用，这些数据揭示了在关键风味形成基因中菌株间的潜在遗传差异。本文综述了酿酒酵母在葡萄酒风味中的作用的现有认识，重点讨论了其对风味的积极贡献，并强调了发现负责酵母对葡萄酒质量贡献的基础酶学和代谢机制。
