1. Advancements and challenges for brewing aroma-enhancement fruit wines: Microbial metabolizing and brewing techniques.
- Author
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Wang F, Zhao P, Du G, Zhai J, Guo Y, and Wang X
- Subjects
- Vitis chemistry, Vitis metabolism, Vitis microbiology, Bacteria metabolism, Bacteria genetics, Bacteria classification, Bacteria isolation & purification, Flavoring Agents metabolism, Flavoring Agents chemistry, Humans, Wine analysis, Wine microbiology, Fermentation, Fruit chemistry, Fruit metabolism, Fruit microbiology, Odorants analysis, Volatile Organic Compounds metabolism, Volatile Organic Compounds chemistry
- Abstract
Aroma, a principal determinant of consumer preference for fruit wines, has recently garnered much attention. Fruit wines brewing was concomitant with complex biochemical reactions, in which a variety of compounds jointly contribute to the aroma quality. To date, the mechanisms underlying the synthesis of aroma compounds and biological regulation methods in fruit wines have remained ambiguous, hindering the further improvement of fruit wines sensory profiles. This review provides a detailed account of the synthesis and regulatory mechanisms of typical aroma compounds and their contributions to the characteristics of wines. Additionally, Comprehensive involves between microflora and the formation of aroma compounds have been emphasized. The microflora-mediated aroma compounds evolution can be controlled by key fermentation techniques to protect and enhance. Meanwhile, the genes impacting key aroma compounds can be identified, which provide references for the rapid screening of aroma-enhanced strains as well as target formation of aroma by modifying relative genes., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024. Published by Elsevier Ltd.)
- Published
- 2024
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