Maicas Sergi, Mateo José Juan
Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, Spain.
Microorganisms. 2023 Apr 30;11(5):1178. doi: 10.3390/microorganisms11051178.
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically , was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non- yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine's final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (, , , , , , , , and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
饮用葡萄酒是一种具有高营养价值和健康益处的加工饮品。它由葡萄汁酿造而成，葡萄汁经酵母（有时还有乳酸菌）发酵，制成一种深受全球消费者喜爱的产品。然而，如果在发酵过程中仅使用一种酵母，特别是 ，所酿出的葡萄酒将缺乏香气和风味，可能会被消费者拒收。为了酿造出口感和香气宜人的葡萄酒，非 酵母是必不可少的。这些酵母会产生挥发性芳香化合物，对葡萄酒的最终口感有显著影响。它们通过一种涉及这些酵母特有的几种糖苷酶的顺序水解机制，促进主要芳香化合物的释放。本综述将讨论这些酵母（ 、 、 、 、 、 、 、 等）的独特特性及其对葡萄酒发酵和共发酵的影响。它们的存在以及所产生的代谢产物增强了葡萄酒风味的复杂性，带来更愉悦的饮用体验。
