A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation

被引：1
|
作者：
Liu P. [1 ]
Zheng X. [1 ]
Duan C. [2 ]
Chen B. [1 ]
Yan G. [2 ]
机构：
[1] Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Nutrition & Health Research Institute, COFCO Corporation, Beijing
[2] Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing
来源：
Shipin Kexue/Food Science | 2020年 / 41卷 / 15期
关键词：
Aroma; Fermentation; Saccharomyces cerevisiae; Unsaturated fatty acids; Wine;
D O I：
10.7506/spkx1002-6630-20190729-397
中图分类号：
学科分类号：
摘要：
Unsaturated fatty acids (UFAs) are essential nutrients for the growth of Saccharomyces cerevisiae during wine fermentation.Grape must is the main source for S.cerevisiae to obtain UFAs.The concentrations and types of UFAs vary with the rape cultivars, viticultural management and fermentation technologies, which directly influence the cell growth and the production of higher alcohols, medium-chain fatty acids and esters in S.cerevisiae.Optimal UFA composition can increase the formation of desirable aroma compounds and modify the quality of wine.In this paper, the effect of unsaturated fatty acids on the cell growth and aroma production of S.cerevisiae is reviewed, in order to provide theoretical guidance for the wine industry. © 2020, China Food Publishing Company. All right reserved.
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页码：314 / 322
页数：8
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