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bioRxiv · 10.64898/2026.07.25.740694

Electro-Fermentation of Grape Must via Candida tropicalis SY005: Accelerating Kinetics, Modulating Biochemical Pathway, and Improving Bio-active Content

Sharma, S.·Gautam, S.·Gaidher, M.
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Abstract

This study investigates electro-fermentation candida Tropicalis SY005 to address fermentation kinetics limitation during grape must fermentation. In comparison with non-stimulated control sample, EF substantially enhanced sugar depletion, TSS drop by day 3 and generated a strongly reduced state (ORP -100 to -143mV). The oxidation-reduction shift enhanced cellular NAD+ regeneration, reducing total fermentation duration from 264 h to 72 h. GC-MS analysis showed pronounced major characteristic volatile compound confirming substantial metabolic pathway shifts in flavor of glycolytic flux. Moreover moderate electric field promoted cellular membrane electropermeabilization substantially promoting bioactive extraction.

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Sharma, S., Gautam, S., Gaidher, M.. 2026-07-25. Electro-Fermentation of Grape Must via Candida tropicalis SY005: Accelerating Kinetics, Modulating Biochemical Pathway, and Improving Bio-active Content. https://doi.org/10.64898/2026.07.25.740694

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