Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor

作者：Lingzhi Zhao, Jing Chen, Wei Xu, Bo Lin, Fengjin Zheng, Krishan K. Verma, Gan‐Lin Chen · 发表于：Frontiers in Microbiology · 年份：2025 · DOI：10.3389/fmicb.2025.1532539 · 被引用次数：12 · 研究领域：Fermentation and Sensory Analysis、Microbial Metabolic Engineering and Bioproduction、Probiotics and Fermented Foods

Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. The process of winemaking involves a complex of enological technique that faces a host of challenges in a winery including, inconsistent quality due to chemical and microbiological instability, limited sensory flavor profiles, and concerns met with changing micro-environmental conditions. Fermentation is a metabolic process where the chemical composition of an organic substrate is fragmented via the cellular enzymes under anaerobic conditions. Mixed fermentation, which involves using multiple strains, can enhance the aroma of fermented food, overcome the limitations of single strain fermentation, and improve flavor and quality of food. Mixed fermentation has important applications for agro-food industries, healthcare products and medical sciences. The modern mixed fermentation process showed the enhancement of wine aroma, flavor and taste, reducing volatile acidity and upregulating the phenylethyl acetate concentration through synergistic effect of multiple microorganisms. Key microorganisms in alcohol fermentation, such as yeast, lactic acid and acetic acid bacteria, interact with each other during alcohol fermentation process affects the quality and flavor of the wine. Extremophilic microorganisms have established different molecular strategies to survive amidst the adverse conditions. Biocatalysts isolated by these organisms are termed...