Response of alcohol fermentation strains, mixed fermentation and extremozymes interactions on wine flavor

Ling-Zhi Zhao ¹ Jing Chen ¹ Xiang-Ying Wei ¹ BO LIN ² Feng Jin Zheng ² Krishan K. Verma ³ Gan-Lin CHEN ^1*

• ¹ Guangxi Subtropical Crops Research Institute, Nanning, Guangxi Zhuang Region, China
• ² Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China, Nanning, Guangxi Zhuang Region, China
• ³ Sugarcane Research Institute, Guangxi Academy of Agricultural Sciences, Nanning, China

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 organic substrate is fragmented via the cellular enzymes under anaerobic conditions. Mixed fermentation, which involves using multiple strains, can enhance the aroma fermented food, overcome the limitations of single strain fermentation, and improve flavor and quality of food. Mixed fermentation has important applications for agrofood 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. Extremophilic microorganisms have established different molecular strategies to survive amidst the adverse conditions. and cold adaptability. However, the physicochemical and sensory properties of alcohol are important to the quality of end-use products. 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 more resilient end-products with consistent, flavorful, and a number of what may be consid¬ered remedial techniques can be employed to produce an acceptable product to consumers.