Microbiota for production of wine with enhanced functional components
Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid,...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2023-09-01
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| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453023000083 |
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| _version_ | 1832557147621163008 |
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| author | Armachius James Ting Yao Hengming Ke Yousheng Wang |
| author_facet | Armachius James Ting Yao Hengming Ke Yousheng Wang |
| author_sort | Armachius James |
| collection | DOAJ |
| description | Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health. |
| format | Article |
| id | doaj-art-152fce91294a43e2a450513686e70c37 |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-152fce91294a43e2a450513686e70c372025-02-03T05:40:25ZengTsinghua University PressFood Science and Human Wellness2213-45302023-09-0112514811492Microbiota for production of wine with enhanced functional componentsArmachius James0Ting Yao1Hengming Ke2Yousheng Wang3Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Tanzania Agricultural Research Institute, Makutupora Centre P.O. Box 1676, Dodoma, Tanzania; Rizhao HUAWEI Institute of Comprehensive Health Industries, Shandong KEEPFIT Biotech. Co., Ltd., Rizhao 276800, ChinaBeijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Rizhao HUAWEI Institute of Comprehensive Health Industries, Shandong KEEPFIT Biotech. Co., Ltd., Rizhao 276800, ChinaDepartment of Biochemistry and Biophysics and Lineberger Comprehensive Centre, The University of North Carolina, Chapel Hill 27599, USABeijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China; Rizhao HUAWEI Institute of Comprehensive Health Industries, Shandong KEEPFIT Biotech. Co., Ltd., Rizhao 276800, China; Corresponding author at: Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China.Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.http://www.sciencedirect.com/science/article/pii/S2213453023000083WinePolyphenolsResveratrolOenococcus oeniNon-Saccharomyces yeast |
| spellingShingle | Armachius James Ting Yao Hengming Ke Yousheng Wang Microbiota for production of wine with enhanced functional components Food Science and Human Wellness Wine Polyphenols Resveratrol Oenococcus oeni Non-Saccharomyces yeast |
| title | Microbiota for production of wine with enhanced functional components |
| title_full | Microbiota for production of wine with enhanced functional components |
| title_fullStr | Microbiota for production of wine with enhanced functional components |
| title_full_unstemmed | Microbiota for production of wine with enhanced functional components |
| title_short | Microbiota for production of wine with enhanced functional components |
| title_sort | microbiota for production of wine with enhanced functional components |
| topic | Wine Polyphenols Resveratrol Oenococcus oeni Non-Saccharomyces yeast |
| url | http://www.sciencedirect.com/science/article/pii/S2213453023000083 |
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