Microorganisms: The Key Regulators of Wine Quality DOI
Hailiang Zhao, Shiyuan Liu, Lixian Zhu

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 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.

Язык: Английский

Peroxiredoxin Tsa1 Regulates the Activity of Trehalose Metabolism‐Related Enzymes During Wine Yeast Biomass Propagation DOI Creative Commons
Víctor Garrigós, Emilia Matallana, Cecilia Picazo

и другие.

Microbial Biotechnology, Год журнала: 2025, Номер 18(5)

Опубликована: Май 1, 2025

ABSTRACT Trehalose metabolism plays a crucial role in yeast stress tolerance during biomass propagation and dehydration, but its regulatory mechanisms under these industrial conditions remain incompletely understood. This study analyses the of an antioxidant enzyme, cytosolic peroxiredoxin Tsa1, modulating trehalose Saccharomyces cerevisiae wine strains production molasses. Through comparative three commercial genetic backgrounds (L2056, T73, EC1118), we demonstrate that TSA1 deletion generally leads to increased intracellular accumulation despite phenotypic variability among strains. Enzymatic assays revealed Tsa1 does not regulate synthesis by altering glycolytic/gluconeogenic flux through pyruvate kinase. However, resulted oxidation enzymes, as well enhanced activity trehalose‐6‐phosphate synthase trehalases Nth1 Ath1, suggesting involvement futile cycle degradation. Scaling up process semi‐industrial confirmed findings, with levels tsa1 ∆ mutant correlating desiccation resistance resulting biomass. These results highlight novel Tsa1‐dependent mechanism governing beyond canonical role. Understanding this pathway provides new insights into optimising for applications.

Язык: Английский

Процитировано

0
Microorganisms: The Key Regulators of Wine Quality DOI
Hailiang Zhao, Shiyuan Liu, Lixian Zhu

и другие.

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2025, Номер 24(3)

Опубликована: Май 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.

Язык: Английский

Процитировано

0