Department of Biotechnology, University of Verona, 37134 Verona, Italy.
Department of Biotechnology, University of Verona, 37134 Verona, Italy.
Food Res Int. 2022 Jun;156:111333. doi: 10.1016/j.foodres.2022.111333. Epub 2022 May 4.
Glutathione (GSH) is a non-protein thiol naturally present in grape berries and produced by yeasts during fermentation. It has a strong antioxidant activity; thus, the addition of pure GSH during winemaking is recommended to limit the oxidative phenomena of wine, preserving sensory characteristics and stability, ultimately promoting a healthier product by reducing the need for SO addition. A promising alternative approach considers the use of yeast starter cultures high producers of this compound in situ, during the fermentation process, in substitution of external GSH addition. Recent research showed that multistarter fermentations with non-Saccharomyces yeasts produce even higher concentrations of GSH compared to single Saccharomyces cerevisiae. Accumulation of GSH in yeast cells is also considered valuable during the growth and dehydration of biomass for starter production, aiding strains to overcome the stressful conditions of industrial process. Moreover, a current trend in oenology is the use during fermentation of inactivated dry yeasts preparations as a source of nutrients, and many of them contain GSH-enriched cells. The aim of this review was to assess the significance of GSH production for the exploitation of wine-related non-Saccharomyces yeasts, both in starter biomass production and during fermentations, which were until now studied in detail for S. cerevisiae. This compendium highlights an interesting new feature of non-conventional yeasts and upgrade the strategy of multistarter fermentation as a valuable tool to positively modulate wine composition.
谷胱甘肽（GSH）是葡萄浆果中天然存在的非蛋白质巯基化合物，也是酵母在发酵过程中产生的。它具有很强的抗氧化活性；因此，在酿酒过程中添加纯 GSH 被推荐用于限制葡萄酒的氧化现象，保持感官特性和稳定性，最终通过减少 SO 添加量来促进更健康的产品。一种有前途的替代方法是考虑使用原位高生产该化合物的酵母发酵剂，在发酵过程中，替代外部 GSH 添加。最近的研究表明，与单一的酿酒酵母相比，使用非酿酒酵母的多酵母发酵可产生更高浓度的 GSH。在酵母细胞中积累 GSH 也被认为在用于生产发酵剂的生物质生长和脱水过程中是有价值的，有助于菌株克服工业过程中的应激条件。此外，酿酒学中的一个当前趋势是在发酵过程中使用非活性干酵母制剂作为营养源，其中许多制剂含有富含 GSH 的细胞。本综述的目的是评估 GSH 生产对葡萄酒相关非酿酒酵母的利用的重要性，包括在发酵剂生物质生产和发酵过程中，迄今为止，这些方面都已经详细研究了酿酒酵母。本纲要突出了非传统酵母的一个有趣的新特征，并提升了多酵母发酵策略作为积极调节葡萄酒成分的有价值工具。
