How can microbiota be used to make wine more health beneficial? UNC microbiota health microbiome wine alcohol
By Dr. Chinta SidharthanMar 27 2023Reviewed by Lily Ramsey, LLM In a recent review published in the journal Food Science and Human Wellness, researchers in China, Tanzania, and the United States discussed the use of wine microbiota in enhancing the functional components of wine during production.
Other fungal species are also thought to play a role in modifying the fermentation environment, which alters the wine's sugar and polyphenol content and flavor. Indigenous non-Saccharomyces species have also been used during winemaking, but they pose the problem of antagonistic interactions with bacteria and metabolite accumulation.
The review discussed the industrial use of various non-Saccharomyces yeasts in wine production to enhance wine profile characteristics such as aroma, flavor, body, sulfite reduction, organoleptic properties, acidity, color, and many others.
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