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.
引用
收藏
页码：8293 / 8300
页数：7
相关论文
共 50 条
  • [1] Importance and role of lipids in wine yeast fermentation
    Tesniere, Catherine
    APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2019, 103 (20) : 8293 - 8300
  • [2] Assessment of the importance of aquaporins in wine yeast fermentation
    不详
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2004, 55 (03): : 311A - 311A
  • [3] Yeast Interactions in Inoculated Wine Fermentation
    Ciani, Maurizio
    Capece, Angela
    Comitini, Francesca
    Canonico, Laura
    Siesto, Gabriella
    Romano, Patrizia
    FRONTIERS IN MICROBIOLOGY, 2016, 7
  • [4] WORT AND YEAST LIPIDS IN PRODUCTION FERMENTATION
    ANDERSON, RG
    MONATSSCHRIFT FUR BRAUWISSENSCHAFT, 1984, 37 (12): : 520 - 520
  • [5] Inhibition of malolactic fermentation by wine yeast during alcoholic fermentation
    不详
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2004, 55 (03): : 299A - 299A
  • [6] Influence of sequential yeast mixtures on wine fermentation
    Clemente-Jimenez, JM
    Mingorance-Cazorla, L
    Martínez-Rodriguez, S
    Heras-Vázquez, FJL
    Rodríguez-Vico, F
    INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 98 (03) : 301 - 308
  • [7] THE IMPACT OF NITROGEN ON YEAST FERMENTATION AND WINE QUALITY
    Mendes-Ferreira, Ana
    Barbosa, Catarina
    Loge, Patricia
    Mendes-Faia, Arlete
    CIENCIA E TECNICA VITIVINICOLA, 2011, 26 (01): : 17 - 32
  • [8] Fermentation tests with commercial wine yeast.
    不详
    MITTEILUNGEN KLOSTERNEUBURG, 2010, 60 (01): : 228 - 229
  • [9] Sparkling Wine Production by Immobilised Yeast Fermentation
    Milicevic, Borislav
    Babic, Jurislav
    Ackar, Durdica
    Milicevic, Radoslav
    Jozinovic, Antun
    Jukic, Huska
    Babic, Vlado
    Subaric, Drago
    CZECH JOURNAL OF FOOD SCIENCES, 2017, 35 (02) : 171 - 179
  • [10] The Whiff of Wine Yeast Innovation: Strategies for Enhancing Aroma Production by Yeast during Wine Fermentation
    van Wyk, Niel
    Grossmann, Manfred
    Wendland, Juergen
    von Wallbrunn, Christian
    Pretorius, Isak S.
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2019, 67 (49) : 13496 - 13505
12345