Wine phenolic profile altered by yeast: Mechanisms and influences

被引：63

作者：

Zhang, Pangzhen ^{[1
]}

Ma, Wen ^{[2
]}

Meng, Yiqi ^{[1
]}

Zhang, Yifan ^{[1
]}

Jin, Gang ^{[2
]}

Fang, Zhongxiang ^{[1
]}

机构：

[1] Univ Melbourne, Sch Agr & Food, Fac Vet & Agr Sci, Parkville, Vic 3030, Australia

[2] Ningxia Univ, Sch Food & Wine, Yinchuan 750021, Ningxia, Peoples R China

来源：

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY | 2021年 / 20卷 / 04期

关键词：

grapes; non-Saccharomyces yeasts; pigments; polyphenols; Saccharomyces; ANTHOCYANIN-DERIVED PIGMENTS; BETA-GLUCOSIDASE ACTIVITY; NON-SACCHAROMYCES YEASTS; LACTIC-ACID BACTERIA; DIFFERENT AGING TECHNIQUES; RED WINES; PYRUVIC-ACID; TRANS-RESVERATROL; SEQUENTIAL INOCULATION; ANTIOXIDANT ACTIVITY;

D O I：

10.1111/1541-4337.12788

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Grape phenolic compounds undergo various types of transformations during winemaking under the influences of yeasts, which further impacts the sensory attributes, thus the quality of wine. Understanding the roles of yeasts in phenolics transformation is important for controlling wine quality through fermentation culture selection. This literature review discusses the mechanisms of how yeasts alter the phenolic compounds during winemaking, summarizes the effects of Saccharomyces cerevisiae and non-Saccharomyces yeasts on the content and composition of phenolics in wine, and highlights the influences of mixed cultural fermentation on the phenolic profile of wine. Collectively, this paper aims to provide a deeper understanding on yeast-phenolics interactions and to identify the current literature gaps for future research.

引用

页码：3579 / 3619

页数：41

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