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Importance and role of lipids in wine yeast fermentation

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Abstract

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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Acknowledgments

We thank Philippe Chatelet and Frederic Bigey for their re-reading of the manuscript.

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  1. UMR SPO, INRA, Montpellier SupAgro, Université de Montpellier, Montpellier, France

    Catherine Tesnière

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Correspondence to Catherine Tesnière.

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Tesnière, C. Importance and role of lipids in wine yeast fermentation. Appl Microbiol Biotechnol 103, 8293–8300 (2019). https://doi.org/10.1007/s00253-019-10029-4

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