酵母在葡萄酒发酵中的酵母对氧化还原因子管理的细胞交响
James D Duncan1, Mathabatha E Setati1, Benoit Divol1
1South African Grape and Wine Research Institute, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
International journal of food microbiology
|November 13, 2024
概括
本综述探讨了葡萄酒制造中的氧化还原代谢,重点关注尼古丁胺氨基二核酸 (NAD+) 和尼古丁胺氨基二核酸 (NADP+) 辅因子. 它强调了维生素B3和B1如何影响酵母的性能和葡萄酒的质量.
科学领域:
- 葡萄酒学和发酵科学 葡萄酒学和发酵科学
- 酵母的新陈代谢和生理学
- 葡萄酒生产的生物化学
背景情况:
- 氧化还原代谢对于酒中的无氧发酵至关重要,影响着香味和风味化合物合成.
- 尼古丁胺胺氨基二核酸 (NAD+) 和尼古丁胺胺氨基二核酸 (NADP+) 是维持细胞氧化还原平衡和在发酵期间调节酵母新陈代谢的必需辅助因子.
- 诸如氧气可用性和B族维生素 (B1和B3) 等因素在酒过程中显著影响酵母的性能和代谢产量.
研究的目的:
- 在酒条件下全面审查氧化还原代谢.
- 突出氧气和B族维生素对酵母发酵和葡萄酒质量的影响.
- 识别知识缺口,并建议未来的研究方向在酵母氧化还原代谢酒.
主要方法:
- 文献综述巩固了关于制造葡萄酒中的氧化还原代谢的当前知识.
- 对NAD+/NADP+辅因子和B族维生素 (B1,B3) 在酵母发酵中的作用的分析.
- 探索影响氧化还原动力学和代谢物生产的环境因素.
主要成果:
- 最近的发现表明,维生素B的吸收和回收速度很快,强调它们在酵母表现中的关键作用.
- 反氧化动力学直接影响代谢物合成,影响葡萄酒的整体质量,香味和风味.
- 不同的酵母物种和特定的维生素作用,以及细胞内维生素代谢,仍然没有得到充分的探索.
结论:
- 了解氧化还原代谢的复杂性提供了提高发酵效率和完善葡萄酒香味配置的策略.
- 需要对细胞内维生素代谢和非Saccharomyces酵母代谢进行进一步的研究.
- 探索各种酵母和环境影响可以导致葡萄酒生产的创新和多样化.
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