果酒中非Saccharomyces酵母的发酵特征研究进展:一篇综述
Rong Zhang1,2, Xiaoyan Hou1, Qigao Fan3
1College of Food Science, Sichuan Agricultural University, Ya'an, People's Republic of China.
Critical reviews in food science and nutrition
|December 15, 2025
概括
非Saccharomyces酵母通过增强颜色,香气和口感来显著提高果酒质量. 它们在混合发酵中的应用为开发独特,高品质的水果葡萄酒提供了有前途的途径.
科学领域:
- 葡萄酒学 葡萄酒学 葡萄酒学
- 微生物学 微生物学
- 食品科学 食品科学 食品科学
背景情况:
- 传统的水果葡萄酒生产依赖于Saccharomyces cerevisiae单种植,往往导致最终产品质量的限制.
- 非Saccharomyces酵母提供独特的代谢能力,可以在发酵过程中补充或超过Saccharomyces cerevisiae.
研究的目的:
- 审查非Saccharomyces酵母在改善水果葡萄酒质量的多方面的作用.
- 阐明这些酵母对颜色,香味和口感的影响机制.
- 确定未来的研究方向,以优化非Saccharomyces酵母在水果酒中的应用.
主要方法:
- 对现有关于非Saccharomyces酵母在水果葡萄酒发酵中的应用文献的系统审查.
- 对促进葡萄酒质量属性的代谢途径和酶作用的分析.
- 检查非Saccharomyces和Saccharomyces酵母之间的混合发酵动态.
主要成果:
- 非Saccharomyces酵母通过形成安东衍生物和酶作用来增强颜色稳定性.
- 它们通过调节乙醇,,高酒精,类和挥发性酸来丰富葡萄酒的香味.
- 这些酵母通过影响糖醇,多糖和有机酸概况来调节口腔感觉.
结论:
- 非Saccharomyces酵母的菌株特异性代谢特征对于量身定制的果酒生产至关重要.
- 涉及非Saccharomyces酵母的混合发酵策略为实现高质量,独特的果酒提供了关键的见解.
- 对果酒制作中非Saccharomyces酵母的应用,代谢机制和条件优化进行进一步的研究是有必要的.
更多相关视频
07:38Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
Published on: September 30, 2018
43.6K
14:53Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
11.7K
相关概念视频
01:23Microbial Fermentation
1.3K
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
1.3K
01:29Fermentation
128.5K
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
128.5K
01:20Fates of Pyruvate
10.4K
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
10.4K
01:28Yeast Signaling
17.1K
Yeasts are single-celled organisms, but unlike bacteria, they are eukaryotes (cells with a nucleus). Cell signaling in yeast is similar to signaling in other eukaryotic cells. A ligand, such as a protein or a small molecule released from a yeast cell, attaches to a receptor on the cell surface. The binding stimulates second-messenger kinases to activate or inactivate transcription factors that further regulate gene expression. Many of the yeast intracellular signaling cascades have similar...
17.1K