Theoretical considerations about usage of metabolic inhibitors as possible alternative to reduce alcohol content of wines from hot areas

Abstract

The present review describes a number of metabolic inhibitors capable of redirecting the glycolytic pathway in winemaking yeasts of the species Saccharomyces cerevisiae, leading to an increase in yeast biomass production and the excretion of secondary metabolites alongside a desired reduction in wine alcohol content. The main application of these inhibitory molecules lies in the preparation of reduced-alcohol wines from grapes grown in hot areas.