ABSTRACT
ABSTRACT The fermentation of grapes into wine results in the increase of several compounds that are seldom present in the primary substrate. Among them, melatonin has been described in wines and also in beers as a result of the metabolic activity of yeast. Serotonin is supposed to be a precursor of melatonin in yeast, although it has not been detected in the nal products. In the present review, recent ndings on the yeast metabolism of aromatic amino acids are presented and discussed.
