Volatile compounds contribution of Hanseniaspora guilliermondii and Hanseniaspora uvarum during red wine vinifications
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Hanseniaspora exhibits high acetate productivity, generating esters such as isoamyl acetate and isobutyl acetate, which impart banana and strawberry aromas, as well as 2-phenylethyl acetate and hexyl acetate, which contribute rose, honey, fruit, and floral aromas.
“Hanseniaspora exhibits high acetate productivity, generating esters such as isoamyl acetate and isobutyl acetate, which impart banana and strawberry aromas, as well as 2-phenylethyl acetate and hexyl acetate, which contribute rose, honey, fruit, and floral aromas [27].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [27]
The yeast fermentation process can produce a diverse array of esters, although its acetate-producing capability is relatively limited.
“The yeast fermentation process can produce a diverse array of esters, although its acetate-producing capability is relatively limited [27,66].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [27]
Cites
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
Yeast interactions and wine flavour
Fleet, G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00245-9 · Cited by 1,020 · see citing works
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Ge, Y., Wu, Y., Aihaiti, A., Wang, L., Wang, Y., Xing, J., Zhu, M., & Hong, J. (2025) · Microorganisms · doi:10.3390/microorganisms13030477 · Cited by 49 · see citing works
- Authors
- Moreira, N., Pina, C., Mendes, F., Couto, J. A., Hogg, T., & Vasconcelos, I.
- Affiliations
- Universidade Católica Portuguesa (PT)
- Corresponding author
- Moreira, N.
- Venue
- Food Control
- Publisher
- Elsevier BV
- Published
- 2011-05
- Volume
- 22
- Issue
- 5
- Pages
- 662-667
- ISSN
- 0956-7135 (ISSN-L)
- OpenAlex
- W2123095060
- Cited by
- 114
- References
- 2
- Citations by year
- 2026: 6 · 2025: 10 · 2024: 8 · 2023: 4 · 2022: 9 · 2021: 10 · 2020: 13 · 2019: 4 · 2018: 8 · 2017: 4 · 2016: 13 · 2015: 11 · 2014: 4 · 2013: 3 · 2012: 4
- FWCI
- 4.91
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Control (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Funders
- FCT
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
- Keywords
- Hanseniaspora guilliermondii, Hanseniaspora uvarum, red wine, volatile compounds, non-Saccharomyces yeasts, higher alcohols, esters, fatty acids, sulfur compounds, 1-propanol, 2-phenylethyl acetate, mixed starter cultures, Saccharomyces cerevisiae, spontaneous fermentation, inoculated fermentation
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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