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Winemaking biochemistry and microbiology: current knowledge and future trends.
M Victoria Moreno-Arribas1, M Carmen Polo
1Instituto de Fermentaciones Industriales (CSIC), Madrid, Spain. mvmoreno@ifi.csic.es
Critical Reviews in Food Science and Nutrition
|July 29, 2005
Summary
This review explores the complex biochemistry of winemaking, focusing on the roles of yeasts and lactic acid bacteria in alcoholic and malolactic fermentations. It details enzyme interactions and techniques for producing various wine styles.
Area of Science:
- Enology
- Biochemistry
- Microbiology
Background:
- Wine production relies on complex biochemical processes involving yeasts and lactic acid bacteria.
- These microbes drive alcoholic and malolactic fermentations, crucial for wine quality.
- Enzyme activity and interactions are central to understanding these transformations.
Purpose of the Study:
- To review recent advancements in the biochemistry of winemaking.
- To provide an updated overview of microbial and enzymatic contributions until December 2003.
- To examine techniques used in traditional and special wine production.
Main Methods:
- Literature review of scientific works published up to December 2003.
- Analysis of biochemical and microbiological contributions in winemaking.
- Study of enzymatic processes during fermentation.
Main Results:
- Yeasts are primary agents of alcoholic fermentation.
- Lactic acid bacteria are key to malolactic fermentation.
- Technical enzyme preparations can be employed in winemaking.
Conclusions:
- Understanding enzyme and microbial roles is vital for premium wine production.
- Biochemical insights aid in optimizing traditional and special wine styles.
- Continued research enhances control over winemaking processes.