Study of Different Types of Fermentation in Wine-Making Process and Considering Aromatic Substances and Organic Acid

Abstract

Abstract: Fermentation is being utilized since ages as a safe process for food preservation. Fermentation in winemaking is the process which converts grapes juice into wine. Alcoholic fermentation is the principle for the manufacturing of alcoholic beverages like wine and beer. Several by-products are produced by the alcoholic fermentation of organic carbon sources by Saccharomyces cerevisiae. The secondary bacterial fermentation is malolactic fermentation which is carried out in most red and some kinds of white wines. Malolactic fermentation causes acid reduction, flavor modification, and also is accountable for microbial stability. The present searching was carried out by the keywords in major indexing systems including PubMed/MEDLINE, Scopus, Institute for Scientific Web of Science and the search engine of Google Scholar. The keywords were alcoholic fermentation, malolactic fermentation, bottle fermentation, carbonic maceration, Saccharomyces, Lactobacillus, Oenococcus oeni, aromatic substances, flavour quality, terpenes, esters, lactones, aldehydes, organic acid, pyrazines, mercaptans, and traditional fermented food. This review was done to highlight the significance, and introduce different kinds of fermentations carried out in wine-making process, specially alcoholic and malolactic fermentation, survey on aromatic substances, flavour quality, and organic acids, and introduce the most notable traditional fermented food in China.