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Food Science and Human Wellness 2023, 12(5): 1481-1492 https://doi.org/10.1016/j.fshw.2023.02.008
Review Article | Open Access | Issue | Published: 21 March 2023

Microbiota for production of wine with enhanced functional components

Show Author's Information Armachius Jamesa,b,c,  Ting Yaoa,c,  Hengming Ked,  Yousheng Wanga,c( )
Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
Tanzania Agricultural Research Institute, Makutupora Centre P.O. Box 1676, Dodoma, Tanzania
Rizhao HUAWEI Institute of Comprehensive Health Industries, Shandong KEEPFIT Biotech. Co., Ltd., Rizhao 276800, China
Department of Biochemistry and Biophysics and Lineberger Comprehensive Centre, The University of North Carolina, Chapel Hill 27599, USA
Keywords:
Wine, Resveratrol, Polyphenols, Oenococcus oeni, Non-Saccharomyces yeast
Cite this article:
James A, Yao T, Ke H, et al. Microbiota for production of wine with enhanced functional components. Food Science and Human Wellness, 2023, 12(5): 1481-1492. https://doi.org/10.1016/j.fshw.2023.02.008
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Abstract Full text About this article

Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.


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About this article

Microbiota for production of wine with enhanced functional components

Show Author's information Armachius Jamesa,b,c, Ting Yaoa,c, Hengming Ked, Yousheng Wanga,c( )
Beijing Advanced Innovation Centre for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing 100048, China
Tanzania Agricultural Research Institute, Makutupora Centre P.O. Box 1676, Dodoma, Tanzania
Rizhao HUAWEI Institute of Comprehensive Health Industries, Shandong KEEPFIT Biotech. Co., Ltd., Rizhao 276800, China
Department of Biochemistry and Biophysics and Lineberger Comprehensive Centre, The University of North Carolina, Chapel Hill 27599, USA

Abstract

Microbial communities during winemaking are diverse and change throughout the fermentation process. Microorganisms not only drive alcohol fermentation, flavor and aroma, but also enhance wine functional components such as extraction of polyphenols from the berries, production of γ-aminobutyric acid, hydroxytyrosol and melatonin. Polyphenols such as resveratrol, catechin and quercetin determine the functional quality of the wine. Moderate wine consumption, particularly red wine has been associated with functional benefits to human health, which includes anti-inflammation, promoting healthy aging, prevention of cardiovascular diseases, cancers, type 2 diabetes and metabolic syndrome. Indeed, the management of microbiota allows the production of wine with distinct features and functional components that benefits human health. This review scrutinizes the possible contributions of wine microbiota to the production of wine with enhanced functional components and highlights the contributions of Saccharomyces and non-Saccharomyces yeasts and bacteria to enhance wine functional components during winemaking. Thus, contributing to the dissemination of the benefits of light to moderate wine intake to human health.

Keywords: Wine, Resveratrol, Polyphenols, Oenococcus oeni, Non-Saccharomyces yeast

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Publication history

Received: 06 July 2022
Revised: 14 August 2022
Accepted: 02 October 2022
Published: 21 March 2023
Issue date: September 2023

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© 2023 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgement

This research was funded by the National Natural Science Foundation of China (31972127), Science and Technology Program of the Beijing Municipal Education Commission (KZ201910011013), the Natural Science Foundation of Rizhao (202143). The authors thank the Chinese Scholarship Council (CSC) for a research scholarship.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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