Wine phenolic profile altered by yeast: Mechanisms and influences.
Wine phenolic profile altered by yeast: Mechanisms and influences.
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酵母改变葡萄酒酚类成分：机制和影响。
DOI：
10.1111/1541-4337.12788
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发表时间：
2021
期刊：
影响因子：
--
通讯作者：
Fang Zhongxiang
中科院分区：
文献类型：
--
作者：
Zhang Pangzhen;Ma Wen;Meng Yiqi;Zhang Yifan;Jin Gang;Fang Zhongxiang
葡萄酚类化合物在酿酒过程中在酵母的影响下发生各种类型的转化，这进一步影响了感官属性，从而影响了葡萄酒的质量。了解酵母在酚类物质转化中的作用对于通过发酵培养物的选择来控制葡萄酒质量是重要的。本文综述了酿酒过程中酵母菌改变葡萄酒中酚类化合物的机理，总结了酵母菌和非酵母菌对葡萄酒中酚类化合物含量和组成的影响，并重点介绍了混合发酵对葡萄酒中酚类化合物的影响。总的来说，本文的目的是提供一个更深入的了解酵母酚相互作用，并确定目前的文献差距，为未来的研究。
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 ofSaccharomyces cerevisiaeand non‐Saccharomycesyeasts 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.