Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Seco...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/51 |
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| author | Maria Carpena Maria Fraga-Corral Paz Otero Raquel A. Nogueira Paula Garcia-Oliveira Miguel A. Prieto Jesus Simal-Gandara |
| author_facet | Maria Carpena Maria Fraga-Corral Paz Otero Raquel A. Nogueira Paula Garcia-Oliveira Miguel A. Prieto Jesus Simal-Gandara |
| author_sort | Maria Carpena |
| collection | DOAJ |
| description | Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. <i>Saccharomyces cerevisiae</i> has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with <i>S. cerevisiae</i>, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction. |
| first_indexed | 2024-03-10T13:44:27Z |
| format | Article |
| id | doaj.art-4cdbc6bb390a4242a1e1a95f8b11ca7b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T13:44:27Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4cdbc6bb390a4242a1e1a95f8b11ca7b2023-11-21T02:43:15ZengMDPI AGFoods2304-81582020-12-011015110.3390/foods10010051Secondary Aroma: Influence of Wine Microorganisms in Their Aroma ProfileMaria Carpena0Maria Fraga-Corral1Paz Otero2Raquel A. Nogueira3Paula Garcia-Oliveira4Miguel A. Prieto5Jesus Simal-Gandara6Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainNutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, SpainAroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. <i>Saccharomyces cerevisiae</i> has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with <i>S. cerevisiae</i>, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.https://www.mdpi.com/2304-8158/10/1/51wine secondary aromafermentationnon-saccharomyces yeastslactic acid bacteriavolatile compoundsstrain variability |
| spellingShingle | Maria Carpena Maria Fraga-Corral Paz Otero Raquel A. Nogueira Paula Garcia-Oliveira Miguel A. Prieto Jesus Simal-Gandara Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile Foods wine secondary aroma fermentation non-saccharomyces yeasts lactic acid bacteria volatile compounds strain variability |
| title | Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile |
| title_full | Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile |
| title_fullStr | Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile |
| title_full_unstemmed | Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile |
| title_short | Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile |
| title_sort | secondary aroma influence of wine microorganisms in their aroma profile |
| topic | wine secondary aroma fermentation non-saccharomyces yeasts lactic acid bacteria volatile compounds strain variability |
| url | https://www.mdpi.com/2304-8158/10/1/51 |
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