Research Progress on Microbial Methods to Improve Aroma Characteristics of Terpenes in Wine
Terpenes in Vitis and wine are rich in content,low in sensory threshold and rich in floral and fruity fragrance,which are considered to be an important basis for judging the typicality of Vitis and wines.This review focuses on elaborating the formation and development of terpenes in Vitis and wine.A review was conducted on three kinds of microbial methods can be used to improve the aroma characteristics of terpenes,including mixed fermentation,microbial transformation,as well as the construction of co-immobilized cross-linked enzyme polymers.An in-depth understanding of microbial methods influence and mechanisms on terpenes aroma,by discovering the influencing factors of terpene metabolism in wine will provide theoretical support for further regulating of aroma characteristics of wine terpenes.
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