Applied Microbiology and Biotechnology

, Volume 89, Issue 2, pp 271–280

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

  • Alice Vilela-Moura
  • Dorit Schuller
  • Arlete Mendes-Faia
  • Rui D. Silva
  • Susana R. Chaves
  • Maria João Sousa
  • Manuela Côrte-Real
Mini-Review

DOI: 10.1007/s00253-010-2898-3

Cite this article as:
Vilela-Moura, A., Schuller, D., Mendes-Faia, A. et al. Appl Microbiol Biotechnol (2011) 89: 271. doi:10.1007/s00253-010-2898-3
  • 851 Downloads

Abstract

Acetic acid is the main component of the volatile acidity of grape musts and wines. It can be formed as a by-product of alcoholic fermentation or as a product of the metabolism of acetic and lactic acid bacteria, which can metabolize residual sugars to increase volatile acidity. Acetic acid has a negative impact on yeast fermentative performance and affects the quality of certain types of wine when present above a given concentration. In this mini-review, we present an overview of fermentation conditions and grape-must composition favoring acetic acid formation, as well the metabolic pathways leading to its formation and degradation by yeast. The negative effect of acetic acid on the fermentative performance of Saccharomyces cerevisiae will also be covered, including its role as a physiological inducer of apoptosis. Finally, currently available wine deacidification processes and new proposed solutions based on zymological deacidification by select S. cerevisiae strains will be discussed.

Keywords

Yeast Acetic acid Metabolism Wine Volatile acidity Deacidification 

Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Alice Vilela-Moura
    • 1
  • Dorit Schuller
    • 2
  • Arlete Mendes-Faia
    • 1
  • Rui D. Silva
    • 2
  • Susana R. Chaves
    • 2
  • Maria João Sousa
    • 2
  • Manuela Côrte-Real
    • 2
  1. 1.Institute for Biotechnology and Bioengineering, Centre of Genomic and Biotechnology, (IBB/CGB-UTAD)Universidade de Trás-os-Montes e Alto DouroVila RealPortugal
  2. 2.Centre of Molecular and Environmental Biology (CBMA), Department of BiologyUniversity of MinhoBragaPortugal

Personalised recommendations