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Appl Microbiol Biotechnol

Title:		Importance and role of lipids in wine yeast fermentation
Author(s):		Tesniere C;
Address:		"UMR SPO, INRA, Montpellier SupAgro, Universite de Montpellier, Montpellier, France. catherine.tesniere@inra.fr"
Journal Title:		Appl Microbiol Biotechnol
Year:		2019
Volume:		20190811
Issue:		20
Page Number:		8293 - 8300
DOI:		10.1007/s00253-019-10029-4
ISSN/ISBN:		1432-0614 (Electronic) 0175-7598 (Linking)
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"
Keywords:		*Fermentation *Lipid Metabolism Volatile Organic Compounds/metabolism Wine/*microbiology Yeasts/growth & development/*metabolism Enological fermentation Lipids Saccharomyces cerevisiae Stress Volatile compounds;
Notes:		"MedlineTesniere, Catherine eng Review Germany 2019/08/14 Appl Microbiol Biotechnol. 2019 Oct; 103(20):8293-8300. doi: 10.1007/s00253-019-10029-4. Epub 2019 Aug 11"