Research progress on synthesis and metabolism of ester compounds in alcoholic beverage fermentation

  • WANG Yulin ,
  • XIA Yongjun ,
  • AI Lianzhong ,
  • ZHAO Jixin ,
  • YANG Yijin
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  • (School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China)

Received date: 2025-02-18

  Revised date: 2025-04-28

  Online published: 2025-12-15

Abstract

Ester compounds are important flavor components during the fermentation process of alcoholic beverage, and their synthesis and metabolism are regulated by various enzymes and genes.Ester synthesis metabolism of yeast has become a prominent research focus in both biology and industry fields.The current review summarizes recently significant advancements in the related research area, including several study such as glucose fermentation, key enzyme and gene regulation, cellular adaptability and environmental factors, as well as biomanufacturing and industrial applications.Through a comprehensive summary of these findings, this study provides a scientific basis and new directions for optimizing the flavor of alcoholic beverage.

Cite this article

WANG Yulin , XIA Yongjun , AI Lianzhong , ZHAO Jixin , YANG Yijin . Research progress on synthesis and metabolism of ester compounds in alcoholic beverage fermentation[J]. Food and Fermentation Industries, 2025 , 51(22) : 389 -396 . DOI: 10.13995/j.cnki.11-1802/ts.042413

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