The impact of acetate metabolism on yeast fermentative performance and wine quality : reduction of volatile acidity of grape musts and wines

摘要

Acetic acid is the main component of the volatileacidity of grape musts and wines. It can be formed as a byproductof alcoholic fermentation or as a product of themetabolism of acetic and lactic acid bacteria, which canmetabolize residual sugars to increase volatile acidity.Acetic acid has a negative impact on yeast fermentativeperformance and affects the quality of certain types of winewhen present above a given concentration. In this minireview,we present an overview of fermentation conditionsand grape-must composition favoring acetic acid formation,as well the metabolic pathways leading to its formation anddegradation by yeast. The negative effect of acetic acid onthe fermentative performance of Saccharomyces cerevisiaewill also be covered, including its role as a physiologicalinducer of apoptosis. Finally, currently available winedeacidification processes and new proposed solutions basedon zymological deacidification by select S. cerevisiaestrains will be discussed.