UMR SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France.
Appl Microbiol Biotechnol. 2019 Oct;103(20):8293-8300. doi: 10.1007/s00253-019-10029-4. Epub 2019 Aug 11.
This review summarizes the current knowledge on the importance and role of lipids in wine yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress, or as signaling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast alcoholic fermentation. Moreover, lipid supplementation can greatly stimulate the formation of yeast volatile metabolites.
本文综述了脂质在葡萄酒酵母发酵中的重要性和作用的现有知识。脂质在膜结构、适应压力或作为信号分子方面发挥着重要作用。它们也是必需的营养物质，其可用性可能因酿酒技术而异，对酵母酒精发酵有重大影响。此外，脂质补充剂可以极大地刺激酵母挥发性代谢物的形成。
