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Yeast-Derived Esters in Wine: Biosynthesis, Regulation, and Metabolic Engineering
Lingxuan Huang1, Qian Ge2, Bangzhu Peng1,3,4
1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
Comprehensive Reviews in Food Science and Food Safety
|January 21, 2026
Summary
Wine esters, key to fruity and floral aromas, are explored in this review. We highlight non-Saccharomyces yeasts
Area of Science:
- * Enology and Wine Chemistry: Focus on volatile aroma compounds in wine.
- * Microbiology: Role of non-Saccharomyces yeasts in wine fermentation and aroma production.
Background:
- * Esters are crucial volatile compounds in wine, defining its fruity and floral aroma profiles.
- * Acetate and medium-chain fatty acid ethyl esters significantly impact wine's overall aroma quality.
- * The metabolic regulation and sensory integration of these key aroma compounds require further elucidation.
Purpose of the Study:
- * To review recent advancements in characterizing wine esters, including their sensory attributes and concentration-dependent effects.
- * To emphasize the contribution of specific non-Saccharomyces yeasts to ester biosynthesis and wine aroma complexity.
- * To examine the biosynthetic pathways, enzymatic steps, and regulatory mechanisms of acetate and ethyl esters.
Main Methods:
- * Literature review of current research on wine ester characterization and biosynthesis.
- * Analysis of ester-producing non-Saccharomyces yeast contributions to wine aroma.
- * Examination of yeast acetyl-coenzyme A (acetyl-CoA) biosynthesis pathways and their link to ester formation.
- * Review of key aroma-related gene functions (ATF1, ATF2, EEB1, EHT1) and metabolic engineering strategies.
Main Results:
- * Identified key non-Saccharomyces yeasts (e.g., Candida astrulatum, Torulaspora delbrueckii) that enhance wine aroma complexity through ester production.
- * Detailed the biosynthetic and degradative pathways of acetate and ethyl esters, including enzymatic and regulatory aspects.
- * Highlighted the significance of acetyl-CoA biosynthesis routes in yeast for ester formation.
- * Discussed the functions of aroma-related genes and advancements in metabolic engineering for ester enhancement.
Conclusions:
- * Non-Saccharomyces yeasts play a vital role in modulating wine ester profiles and enhancing aroma complexity.
- * Understanding yeast metabolism and genetic regulation is crucial for optimizing ester production in winemaking.
- * Future research should focus on yeast biotechnology for novel wine flavor development and potential health benefits.
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