ReviewFrontiers in microbiology2025
Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor.
Review in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Improvement of Yield and Brewing Quality of Brewing Wheat Grown Under Reduced Nitrogen Fertilizer and Exogenous Melatonin Application.Foods (Basel, Switzerland) · 2026Article
- Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage.Foods (Basel, Switzerland) · 2026Article
- Different co-culture approaches to increase metabolites in foods.Food science and biotechnology · 2026Review
- Microbial Competition and Nutrient Limitation Remodel the Volatilome ofJournal of fungi (Basel, Switzerland) · 2026Article
- Effect of Fermentation Time and Heat Treatment on Yield and In Vitro Antioxidant and Antimicrobial Activity of Postbiotics from Mixed Bifidobacterium and Lactobacillus Co-Fermentations.Current microbiology · 2026Article
- Multi-omics insights into co-fermentation byFrontiers in nutrition · 2026Article
- Development of a Mixed-Strain Fermentation Process for Sour Pomegranate: An Analysis of Metabolites and Flavor Compounds.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
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Abstract
Winemaking, one of the ancient technologies, is simply the process of converting sugar into alcohol through a complex biochemical reaction. The process of winemaking involves a complex of enological technique that faces a host of challenges in a winery including, inconsistent quality due to chemical and microbiological instability, limited sensory flavor profiles, and concerns met with changing micro-environmental conditions. Fermentation is a metabolic process where the chemical composition of an organic substrate is fragmented via the cellular enzymes under anaerobic conditions. Mixed fermentation, which involves using multiple strains, can enhance the aroma of fermented food, overcome the limitations of single strain fermentation, and improve flavor and quality of food. Mixed fermentation has important applications for agro-food industries, healthcare products and medical sciences. The modern mixed fermentation process showed the enhancement of wine aroma, flavor and taste, reducing volatile acidity and upregulating the phenylethyl acetate concentration through synergistic effect of multiple microorganisms. Key microorganisms in alcohol fermentation, such as yeast, lactic acid and acetic acid bacteria, interact with each other during alcohol fermentation process affects the quality and flavor of the wine. Extremophilic microorganisms have established different molecular strategies to survive amidst the adverse conditions. Biocatalysts isolated by these organisms are termed extremozymes and possess extraordinary properties of salt allowance, thermostability, and cold adaptability. However, the physicochemical and sensory properties of alcohol are important to the quality of end-use products. Therefore, when optimizing fermentation conditions, selecting a right combination of microorganisms is the key to derive better physicochemical and sensory properties. However, the use of mixed fermentation and extremozymes can provide significant insight and potential remedial solutions to overcome these technical problems and shape the final product in more desirable and sustainable ways, challenging the current shortcomings to deliver a more resilient end-products with consistent, flavorful, and a number of what may be considered remedial techniques can be employed to produce an acceptable product to consumers.
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