Comprehensive Reviews in Food Science and Food Safety, Journal Year: 2025, Volume and Issue: 24(3)

Published: May 1, 2025

ABSTRACT Nowadays, microorganisms are recognized as pivotal regulators of winemaking processes, influencing the color, aroma, and taste wine. Regardless type quantity, metabolic activities them during fermentation significantly impact final quality They metabolize sugars other organic compounds, producing a diverse array metabolites that enrich wine's flavor profile. From esters contribute to fruity aromas pigments affect delicate balance microbial is essential for creating unique character. Still, different species may produce distinct metabolites, leading complex defining sensory attributes Skilled winemakers meticulously manage conditions guide these pathways, ensuring product achieves desired qualities from wines. However, no specific reports provide detailed comprehensive overview effects species. The dozens on wine were summarized in this paper, including yeast lactic acid bacteria with positive acetic mold negative effects. In addition, paper delves into interactions their synergies within fermentation, revealing how relationships shape chemical properties By providing scientific basis selection regulation, not only supports optimizing production processes improving but also highlights importance responding environmental changes consumer demands, thereby sustainable development core competitiveness future market.

Language: Английский