Journal
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Volume 103, Issue 20, Pages 8293-8300Publisher
SPRINGER
DOI: 10.1007/s00253-019-10029-4
Keywords
Enological fermentation; Lipids; Saccharomyces cerevisiae; Stress; Volatile compounds
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This review summarizes the current knowledge on the importance and role of lipids in wine yeast fermentation. Lipids play an important role in membrane structure, adaptation to stress, or as signaling molecules. They are also essential nutrients whose availability can vary depending on winemaking technology, with major effects on yeast alcoholic fermentation. Moreover, lipid supplementation can greatly stimulate the formation of yeast volatile metabolites.
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