Importance and role of lipids in wine yeast fermentation

被引：0
作者：
Catherine Tesnière
机构：
[1] UMR SPO,
[2] INRA,undefined
[3] Montpellier SupAgro,undefined
[4] Université de Montpellier,undefined
来源：
Applied Microbiology and Biotechnology | 2019年 / 103卷
关键词：
Enological fermentation; Lipids; Stress; Volatile compounds;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
This review summarizes the current knowledge on the importance and role of lipids in wine yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress, or as signaling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast alcoholic fermentation. Moreover, lipid supplementation can greatly stimulate the formation of yeast volatile metabolites.
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页码：8293 / 8300
页数：7
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