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

doi:10.7506/spkx1002-6630-20190729-397

FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (15): 314-322.doi: 10.7506/spkx1002-6630-20190729-397

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

LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang

(1. Beijing Engineering Laboratory for Geriatric Nutrition Food Research, Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China; 2. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)

Online:2020-08-15 Published:2020-08-19

Abstract

Abstract: 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.

Key words: unsaturated fatty acids, Saccharomyces cerevisiae, wine, aroma, fermentation

CLC Number:

TS261.1

LIU Peitong, ZHEGN Xiaowei, DUAN Changqing, CHEN Bo, YAN Guoliang. A Review of the Effect of Unsaturated Fatty Acids on the Cell Growth and Aroma Production of Saccharomyces cerevisiae during Fermentation[J]. FOOD SCIENCE, 2020, 41(15): 314-322.

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

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