气候适应型葡萄酒酿造的微生物工具和监管创新。

IF 14.9 1区工程技术 Q1 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Trends in biotechnology Pub Date : 2025-09-18 DOI:10.1016/j.tibtech.2025.09.001

Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos

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引用次数: 0

摘要

气候引起的酸度损失威胁着葡萄酒的品质，促使微生物采用耐温菌可持续酸化策略。这种酵母自然降低pH值和乙醇，符合消费者偏好，并从基因组学驱动的选择和有利的政策框架中受益。适应需要协调的生物技术创新、机构支持和明确的消费者沟通，以保持可持续性和竞争力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Microbial tools and regulatory innovations for climate-resilient winemaking.

Climate-induced acidity loss threatens wine quality, prompting sustainable microbial acidification strategies using Lachancea thermotolerans. This yeast naturally reduces pH and ethanol, aligns with consumer preferences, and benefits from omics-driven selection and enabling policy frameworks. Adaptation requires coordinated biotechnological innovation, institutional backing, and clear consumer communication to maintain sustainability and competitiveness.

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来源期刊

Trends in biotechnology 工程技术-生物工程与应用微生物

CiteScore

28.60

自引率

1.20%

发文量

198

审稿时长

1 months

期刊介绍： Trends in Biotechnology publishes reviews and perspectives on the applied biological sciences, focusing on useful science applied to, derived from, or inspired by living systems. The major themes that TIBTECH is interested in include: Bioprocessing (biochemical engineering, applied enzymology, industrial biotechnology, biofuels, metabolic engineering) Omics (genome editing, single-cell technologies, bioinformatics, synthetic biology) Materials and devices (bionanotechnology, biomaterials, diagnostics/imaging/detection, soft robotics, biosensors/bioelectronics) Therapeutics (biofabrication, stem cells, tissue engineering and regenerative medicine, antibodies and other protein drugs, drug delivery) Agroenvironment (environmental engineering, bioremediation, genetically modified crops, sustainable development).