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The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry

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Abstract

In an era of economic globalization, the competition among wine businesses is likely to get tougher. Biotechnological innovation permeates the entire world and intensifies the severity of the competition of the wine industry. Moreover, modern consumers preferred individualized, tailored, and healthy and top quality wine products. Consequently, these two facts induce large gaps between wine production and wine consumption. Market-orientated yeast strains are presently being selected or developed for enhancing the core competitiveness of wine enterprises. Reasonable biological acidity is critical to warrant a high-quality wine. Many wild-type acidity adjustment yeast strains have been selected all over the world. Moreover, mutation breeding, metabolic engineering, genetic engineering, and protoplast fusion methods are used to construct new acidity adjustment yeast strains to meet the demands of the market. In this paper, strategies and concepts for strain selection or improvement methods were discussed, and many examples based upon selected studies involving acidity adjustment yeast strains were reviewed. Furthermore, the development of acidity adjustment yeast strains with minimized resource inputs, improved fermentation, and enological capabilities for an environmentally friendly production of healthy, top quality wine is presented.

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Acknowledgments

The authors gratefully acknowledge the financial support of the National “Twelfth Five-Year” Plan for Science & Technology Support “Key Technology Research and Industry Demonstration of High Quality Fruit Wine” (2012BAD31B07). The authors would like to thank two anonymous reviewers for their comments and suggestions which greatly improved the original version of the article. Our thanks are due to Prof. Qiao-Chun Wang and Yin-Qiang Sui for assistance with this article.

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  1. College of Food Science and Engineering, Northwest A&F University, Yangling, Xianyang, Shannxi, 712100, China

    Jing Su

  2. College of Enology, Northwest A&F University, Yangling, Xianyang, Shannxi, 712100, China

    Tao Wang, Yun Wang, Ying-Ying Li & Hua Li

  3. Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Xianyang, Shaanxi, 712100, China

    Hua Li

  4. Heyang Experimental and Demonstrational Stations for Grape, Weinan, Shaanxi, 715300, China

    Hua Li

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Correspondence to Hua Li.

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Su, J., Wang, T., Wang, Y. et al. The use of lactic acid-producing, malic acid-producing, or malic acid-degrading yeast strains for acidity adjustment in the wine industry. Appl Microbiol Biotechnol 98, 2395–2413 (2014). https://doi.org/10.1007/s00253-014-5508-y

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