Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
Open accessAbstract
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. Saccharomyces cerevisiae 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 S. cerevisiae, 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.
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Benzyl alcohol possesses a sweet, rose-like, and honey-like aroma, produced through deamination, hydroxylation, and reduction of phenylalanine.
“It possesses a sweet, rose-like, and honey-like aroma, which is produced through the deamination, hydroxylation, and reduction of phenylalanine [36,94].”
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 [94]
Section 4.1 (Yeasts; page unavailable) lists benzyl alcohol among alcohols implicated in wine flavors. Section 2.2 (Higher Alcohols; page unavailable) discusses floral and honey notes and amino-acid catabolism for higher alcohols generally, but does not assign the claimed sweet, rose-like, honey-like aroma or the specified phenylalanine pathway to benzyl alcohol. (LLM, conf=0.76)
Experimental — accuracy not yet measuredSaccharomyces cerevisiae releases volatile sulfides, such as 3-thiohexanol-1-ol, by cleaving carbon-sulfur bonds of glutathione and cysteine.
“Saccharomyces cerevisiae releases volatile sulfides, such as 3-thiohexanol-1-ol, by cleaving the carbon–sulfur bonds of glutathione and cysteine.”
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 [94]
Section 3, “Saccharomyces Cerevisiae” (page not provided), discusses sulfur compounds and the selection of S. cerevisiae strains that produce less sulfur dioxide. It does not say that the yeast releases 3-thiohexanol-1-ol or that it cleaves carbon–sulfur bonds in glutathione and cysteine to do so. (LLM, conf=0.78)
Experimental — accuracy not yet measuredThis process imparts a distinctive thiol flavor to wines.
“This process imparts a distinctive thiol flavor to wines [94,95].”
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 [94]
Section 1.1 says fermentation provides secondary aromas to wine, supporting the general claim that the process affects flavor. The passages do not identify a distinctive thiol flavor; a search for “thiol” found no passage making that connection. The indexed copy provides no page numbers for these passages. (LLM, conf=0.82)
Experimental — accuracy not yet measuredBenzyl alcohol typically exhibits the highest odor activity value among alcohols in vinegar.
“Benzyl alcohol typically exhibits the highest odor activity value among the alcohols in vinegar.”
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 [94]
Section 4.1 lists benzyl alcohol among compounds implicated in wine flavor, and Section 4.2 links it to Gluconobacter in wine. Searches for benzyl alcohol and odor activity values found no passage comparing alcohols’ odor activity values in vinegar or identifying benzyl alcohol as the highest. (LLM, conf=0.74)
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Prior, K. J., Bauer, F. F., & Divol, B. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.12.002 · Cited by 92 · cited 1× · see citing works
“cerevisiae since it is unable to ferment to dryness on their own [84].”
BackgroundNew insights on the use of wine yeasts
Comitini, F., Capece, A., Ciani, M., & Romano, P. (2017) · Current Opinion in Food Science · doi:10.1016/j.cofs.2017.02.005 · Cited by 92 · cited 2× · see citing works
“cerevisiae indigenous populations is linked to certain regions and environment conditions [45,46].”
BackgroundCharacterization of Fruity Aroma Modifications in Red Wines during Malolactic Fermentation
Antalick, G., Perellò, M., & de Revel, G. (2012) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf303238n · Cited by 86 · see citing works
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Salinas, F., Cubillos, F. A., Soto-Madrid, D., García, V., Bergström, A., Warringer, J., Ganga, M. A., Louis, E. J., Liti, G., & Martı́nez, C. (2012) · PLoS ONE · doi:10.1371/journal.pone.0049640 · Cited by 82 · see citing works
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“stellata Benzyl alcohol Cabernet sauvignon wine Chocolate, fig and tobacco [56]”
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“Oenococcus oeni 2-phenylethanol, terpenes, lactic acid ethyl-ester and succinic acid, diethyl-ester Riesling wine Rose notes, fruity and floral notes [99]”
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“cerevisiae and differently express specific genes that encode for enzymes linked to the production of aroma compounds [60].”
BackgroundChanges in sparkling wine aroma during the second fermentation under CO2 pressure in sealed bottle
Martínez-García, R., García‐Martínez, T., Puig‐Pujol, A., Mauricio, J. C., & Moreno, J. J. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.06.066 · Cited by 72 · cited 2× · see citing works
“The characteristic fruity, rose, sweet, honey flavors of wine and other grape-derived alcoholic beverages are primarily due to 2PA and ethyl octanoate, thus they provide pineapple, pear, soapy odors [72].”
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An optimized procedure for the enological selection of non-Saccharomyces starter cultures
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“These yeasts with low fermentative capacity can confer wine flavor and aroma complexity by increasing the amounts of the volatile compounds responsible for the fruity aroma, through hydrolysis of aroma precursors caused by enzymatic activity [83].”
BackgroundLuan, Y., Zhang, B., Duan, C., & Yan, G. (2018) · LWT · doi:10.1016/j.lwt.2018.02.004 · Cited by 63 · cited 2× · see citing works
“This increment was related to the major production of some compounds such as phenylethanol or 3-methyl-1-bu-tanol and minor levels of decanoic and octanoic acid [61].”
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“Oenococcus oeni Ethyl esters Wine Fruit-like [98]”
Influence of yeast strain on aromatic profile of Gewürztraminer wine
Furdíková, K., Katarína, M., Ďurčanská, K., Špánik, I., & MALÍK, F. (2014) · LWT · doi:10.1016/j.lwt.2014.05.057 · Cited by 60 · see citing works
Application of flow cytometry to wine microorganisms
Longin, C., Petitgonnet, C., Guilloux-Bénatier, M., Rousseaux, S., & Alexandre, H. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.10.023 · Cited by 60 · cited 4× · see citing works
“The challenge of winemakers and researches lies on the detection, characterization and quantification of all these microorganisms populations during fermentation to assess their participation on the development of wine secondary aroma [29].”
BackgroundInfluentialHyma, K. E., Saerens, S., Verstrepen, K. J., & Fay, J. C. (2011) · FEMS Yeast Research · doi:10.1111/j.1567-1364.2011.00746.x · Cited by 59 · see citing works
Brizuela, N. S., Bravo-Ferrada, B. M., Hens, D. V. L., Hollmann, A., Delfederico, L., Caballero, A. C., Tymczyszyn, E. E., & Semorile, L. (2016) · LWT · doi:10.1016/j.lwt.2016.11.023 · Cited by 59 · see citing works
Maturano, Y. P., Mestre, M. V., Kuchen, B., Toro, M. E., Mercado, L. A., Vázquez, F., & Combina, M. (2018) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2018.08.016 · Cited by 58 · cited 1× · see citing works
“cerevisiae, thus delaying the development of this last one [24,25].”
BackgroundMicrobiological and biochemical studies on traditional Indian palm wine fermentation
Shamala, T. R., & Sreekantiah, K. R. (1988) · Food Microbiology · doi:10.1016/0740-0020(88)90014-7 · Cited by 57 · see citing works
An Approach of the Madeira Wine Chemistry
Perestrelo, R., Silva, C., Gonçalves, C., Castillo, M., & Câmara, J. S. (2020) · Beverages · doi:10.3390/beverages6010012 · Cited by 56 · cited 10× · see citing works
“Secondary aromas can be divided into pre-fermentative, those arisen due to the mechanical treatment of grapes, and fermentative, those boosted during alcoholic or malolactic fermentation processes [1,2].”
BackgroundInfluentialTorulaspora delbrueckii for secondary fermentation in sparkling wine production
Canonico, L., Comitini, F., & Ciani, M. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.03.009 · Cited by 56 · cited 3× · see citing works
“, by metabolites exchange between yeasts) resulting in the enhancement of the chemical and sensory profile of wines [22,23].”
BackgroundSaccharomyces cerevisiae metabolism in ecological context
Jouhten, P., Ponomarova, O., Gonzalez, R., & Patil, K. R. (2016) · FEMS Yeast Research · doi:10.1093/femsyr/fow080 · Cited by 55 · cited 2× · see citing works
“cerevisiae was domesticated from the production of food and beverages such as bread and wine or beer, respectively [38,39].”
BackgroundTondini, F., Lang, T. A., Chen, L., Herderich, M. J., & Jiranek, V. (2019) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2019.01.014 · Cited by 54 · see citing works
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions
Capece, A., Granchi, L., Guerrini, S., Mangani, S., Romaniello, R., Vincenzini, M., & Romano, P. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.01018 · Cited by 54 · cited 2× · see citing works
“cerevisiae indigenous populations is linked to certain regions and environment conditions [45,46].”
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Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation
Balmaseda, A., Rozés, N., Leal, M. Á., Bordons, A., & Reguant, C. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108954 · Cited by 53 · see citing works
Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety
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Different techniques for reducing alcohol levels in wine: A review
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Acetic acid bacteria isolated from grapes of South Australian vineyards
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Fermentation-derived aroma compounds in varietal young wines from South Africa
Louw, L., Tredoux, A. G. J., van Rensburg, P., Kidd, M., Næs, T., & Nieuwoudt, H. H. (2010) · South African Journal of Enology and Viticulture · doi:10.21548/31-2-1418 · Cited by 48 · cited 1× · see citing works
“The use of mixed or sequential fermentations can have benefits to regulate the content of these medium chain fatty acids, since their excessive presence may provide negative aromas with greasy, rancid and cheesy notes [3,32].”
BackgroundMartín, V., Boido, E., Giorello, F., Mas, A., Dellacassa, E. S., & Carrau, F. (2016) · Yeast · doi:10.1002/yea.3159 · Cited by 45 · see citing works
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“In addition, some alcohols (glycerol, 1-pentanol, phenethyl alcohol, benzyl alcohol), carboxylic acids (hexanoic acid, octanoic acid) and terpenes (limonene) are implicated in the wine flavors [50,52].”
BackgroundHu, K., Zhu, X. L., Mu, H., Ma, Y., Ullah, N., & Tao, Y. (2015) · Letters in Applied Microbiology · doi:10.1111/lam.12527 · Cited by 44 · see citing works
Zhang, B., Xu, D., Duan, C., & Yan, G. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.11.007 · Cited by 44 · cited 2× · see citing works
“, by metabolites exchange between yeasts) resulting in the enhancement of the chemical and sensory profile of wines [22,23].”
BackgroundLombardi, S. J., Pannella, G., Iorizzo, M., Testa, B., Succi, M., Tremonte, P., Sorrentino, E., Renzo, M. D., Strollo, D., & Coppola, R. (2020) · Microorganisms · doi:10.3390/microorganisms8040516 · Cited by 40 · cited 1× · see citing works
“Lactobacillus plantarum Linalool, 2 phenyl-ethanol, 2,3-butanediol, 4-terpineol and geraniol Fiano wine Floral, fruity and spicy aroma [94]”
BackgroundImpact of Saccharomyces cerevisiae strains on traditional sparkling wines production
Gianvito, P. D., Perpetuini, G., Tittarelli, F., Schirone, M., Arfelli, G., Piva, A., Patrignani, F., Lanciotti, R., Olivastri, L., Suzzi, G., et al. (2018) · Food Research International · doi:10.1016/j.foodres.2018.04.070 · Cited by 40 · cited 1× · see citing works
“It was demonstrated that flocculent yeasts produced higher amounts of these volatile compounds after 3 months whereas yeasts with higher autolytic ability produced more elevated amount of esters and alcohols after 6 months [44].”
BackgroundTokpohozin, S. E., Fischer, S., & Becker, T. M. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.05.014 · Cited by 39 · cited 1× · see citing works
“cerevisiae in terms of higher alcohol production [34,35].”
BackgroundRuiz, J., de Celis, M., de Toro, M., Mendes-Ferreira, A., Rauhut, D., Santos, A., & Belda, I. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109663 · Cited by 38 · see citing works
Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
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“This deacidification of wine reduces the sour taste that an excess of malic acid could give [5,86].”
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Higher alcohols concentration and its relation with the biological aging evolution
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“Among the different fermentation parameters that affect the final concentration of alcohol in wine, yeast strain is one of the key parameters followed by temperature, pH or oxygen, apart from grape ripeness and variety [33].”
BackgroundContribution of Yeast in Wine Aroma and Flavour
Mina, M., & Tsaltas, D. (2017) · InTech eBooks · doi:10.5772/intechopen.70656 · Cited by 35 · cited 2× · see citing works
“These are temperature, molecular oxygen available during fermentation, maturation or ageing, the nitrogen source also known as yeast assimilable nitrogen (YAN) and the inoculation rate of yeasts as well as other post-fermentative parameters, such as yeasts final autolysis [27].”
BackgroundLiu, P.-T., Wang, Y., Ye, D., Duan, L., Duan, C., & Yan, G. (2017) · Australian Journal of Grape and Wine Research · doi:10.1111/ajgw.12313 · Cited by 34 · see citing works
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“, (2S)-2-hydroxy-n-me-thylpentanoic acid Merlot wine Black-berry and jammy-fruit notes [100]”
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Valera, M. J., Laich, F., González, S. S., Torija, M.-J., Mateo, E., & Mas, A. (2011) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2011.08.007 · Cited by 33 · see citing works
Wine secondary aroma: understanding yeast production of higher alcohols
Gonzalez, R., & Morales, P. (2017) · Microbial Biotechnology · doi:10.1111/1751-7915.12770 · Cited by 33 · cited 1× · see citing works
“cerevisiae do not follows linear relationships [48,49].”
Barbosa, C. R., García‐Martínez, J., Pérez-Ortín, J. E., & Mendes‐Ferreira, A. (2015) · PLoS ONE · doi:10.1371/journal.pone.0122709 · Cited by 32 · see citing works
Synthetic biology stretching the realms of possibility in wine yeast research
Jagtap, U. B., Jadhav, J. P., Bapat, V. A., & Pretorius, I. S. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.04.006 · Cited by 31 · cited 2× · see citing works
“cerevisiae was domesticated from the production of food and beverages such as bread and wine or beer, respectively [38,39].”
BackgroundLiu, W., Li, H., Jiang, D., Zhang, Y., Zhang, S., & Sun, S. (2020) · Food Microbiology · doi:10.1016/j.fm.2020.103551 · Cited by 30 · see citing works
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast
Calabretti, A., Cara, F. L., Sorrentino, A., Stasio, M. D., Santomauro, F., Rastrelli, L., Gabrielli, L. F., Limone, F., & Volpe, M. G. (2011) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-011-0943-8 · Cited by 26 · cited 2× · see citing works
“mucillaginosa Terpenic compounds (b-damascenone, geraniol, citronellol, linalool, b-terpineol) Irpinian wines (Aglianico and Fiano wines) Floral, sweet and ripened fruit [69]”
BackgroundValera, M. J., Torija, M.-J., Mas, A., & Mateo, E. (2013) · Food Microbiology · doi:10.1016/j.fm.2013.03.008 · Cited by 24 · see citing works
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“Oenococcus oeni and Lactobacillus plantarum 2 phenyl-ethanol, 2,3-butanediol, ethyl-lactate, terpenes and vanillate derivatives Shiraz wine Fruity, floral, earthy/nutty aromas [97]”
BackgroundCharacterization of two extracellular proteases fromLeuconostoc oenos
Rollán, G., Farías, M. E., & de Nadra, M. C. M. (1995) · World Journal of Microbiology and Biotechnology · doi:10.1007/bf00704637 · Cited by 22 · see citing works
Impact ofPediococcusspp. on Pinot noir Wine Quality and Growth ofBrettanomyces
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A Prefiltered Cuckoo Search Algorithm with Geometric Operators for Solving Sudoku Problems
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Morrison‐Whittle, P., Lee, S., Fedrizzi, B., & Goddard, M. R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00910 · Cited by 16 · see citing works
Management of Wine Aroma Compounds: Principal Basis and Future Perspectives
Pereira, A. G., Fraga, M., Garcia‐Oliveira, P., Carpena, M., Jiménez-López, C., Lourenço‐Lopes, C., Barros, L., Ferreira, I. C. F. R., Prieto, M. A., & Simal‐Gándara, J. (2021) · IntechOpen eBooks · doi:10.5772/intechopen.92973 · Cited by 14 · cited 6× · see citing works
“Secondary aromas can be divided into pre-fermentative, those arisen due to the mechanical treatment of grapes, and fermentative, those boosted during alcoholic or malolactic fermentation processes [1,2].”
BackgroundInfluentialSelf-citationApplication of recombinant Pediococcus acidilactici BD16 (fcs + /ech + ) in malolactic fermentation
Kaur, B., Kumar, B., Kaur, G., Chakraborty, D., & Kaur, K. (2015) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-015-6413-8 · Cited by 13 · see citing works
Lactic Acid Bacteria and Malolactic Fermentation in Wine
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“More recent studies have positively correlated the presence of Leuconostoc sp. with floral and buttery-like aromas [102].”
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“The genus Candida is a collection of approximately 150 asporogenus yeast species from which 11% are agents of human infection since when they are ingested, they can enter to the bloodstream and cause fungaemia [75].”
BackgroundTechnological characterisation of potential malolactic starters from Rioja Alavesa winemaking region
Diez‐Ozaeta, I., Lavilla, M., & Amárita, F. (2020) · LWT · doi:10.1016/j.lwt.2020.109916 · Cited by 10 · cited 1× · see citing works
“It shows a welladapted response to highly acidic wine conditions and better enzymatic activity than other selected starters [90].”
BackgroundDesigning wine yeast for the future
Pretorius, I. S., Curtin, C. D., & Chambers, P. J. (2014) · Elsevier eBooks · doi:10.1016/b978-1-78242-015-6.00009-8 · Cited by 9 · cited 1× · see citing works
“The historical importance of this yeast comes from far below as it was the first yeast observed by Antoine van Leeuwenhoek using a primitive microscope and it was then described as a living agent of transformation by Louis Pasteur [37].”
BackgroundMicrobiology of Fruit Wine Production
Matei, F., & Kosseva, M. R. (2016) · Elsevier eBooks · doi:10.1016/b978-0-12-800850-8.00002-8 · Cited by 9 · see citing works
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Role of Yeasts on the Sensory Component of Wines
Romano, P., Braschi, G., Siesto, G., Patrignani, F., & Lanciotti, R. (2022) · Foods · doi:10.3390/foods11131921 · Cited by 103 · see citing works
“In any case, these are molecules with very low thresholds of perception that, even if present in minimal quantities, can significantly impact the generation of the sensory profile of the final product [20].”
BackgroundAlcoholic Fermentation as a Source of Congeners in Fruit Spirits
Stanzer, D., Čiča, K. H., Blesić, M., Murtić, M. S., Mrvčić, J., & Spaho, N. (2023) · Foods · doi:10.3390/foods12101951 · Cited by 84 · see citing works
“cerevisiae is capable of synthesizing mainly hexanoic and octanoic acids in high amounts but also pentanoic, decanoic, and 3-methylbutanoic acids [81].”
BackgroundInfluentialChanges of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
Wang, X., Wang, X., Zhang, X., Liu, S., Yu, J., Cui, H., Xia, S., & Ho, C. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113106 · Cited by 81 · see citing works
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Influence of nitrogen status on fermentation performances of non- Saccharomyces yeasts: a review
Li, J., Yuan, M., Meng, N., Li, H., Sun, J., & Sun, B. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250050 · Cited by 53 · see citing works
Zhang, B., Liu, H., Xue, J., Tang, C., Duan, C., & Yan, G. (2022) · LWT · doi:10.1016/j.lwt.2022.113360 · Cited by 48 · see citing works
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
“It possesses a sweet, rose-like, and honey-like aroma, which is produced through the deamination, hydroxylation, and reduction of phenylalanine [36,94].”
Huang, M., Liu, X., Li, X., Sheng, X., Li, T., Tang, W., Yu, Z., & Wang, Y. (2022) · Molecules · doi:10.3390/molecules27228097 · Cited by 47 · see citing works
“The aroma compounds in fruit wines, mainly produced by alcoholic fermentation through yeast, have a prominent contribution to the quality characteristics of fruit wines [20].”
BackgroundSun, X., Yu, L., Xiao, M., Zhang, C., Zhao, J., Narbad, A., Chen, W., Zhai, Q., & Tian, F. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.141019 · Cited by 46 · see citing works
Jahan, F. M., Razavi, S. H., Shafiepour, M., Afraei, M., & Nouri, M. (2025) · The Microbe · doi:10.1016/j.microb.2025.100623 · Cited by 43 · see citing works
The formation of volatiles in fruit wine process and its impact on wine quality
Tan, J., Ji, M., Gong, J., & Chitrakar, B. (2024) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-024-13084-8 · Cited by 42 · see citing works
“During these processes, sugars and other nutrients in fruit musts are converted to alcohols, organic acids, esters, aldehydes, ketones, terpenes, phenolic compounds, etc. (Table S1), contributing to wine taste, flavor, and aroma (Carpena et al. 2020).”
Che, X., Li, B., Zeng, J., Chen, Y., Liu, J., Zeng, W., Cai, W., Wan, Y., & Fu, G. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115051 · Cited by 40 · see citing works
Wang, S., Zhang, Q., Zhao, P., Ma, Z., Zhang, J., Ma, W., & Wang, X. (2022) · Food Chemistry X · doi:10.1016/j.fochx.2022.100281 · Cited by 39 · see citing works
Sarkar, S., Sha, S. P., & Ghatani, K. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1040567 · Cited by 40 · see citing works
Zhang, Z., Wang, H., Xia, H., Sun, L., Zhang, Q., Yang, H., & Zhang, J. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100930 · Cited by 37 · see citing works
“The Hanseniaspora genus, which includes species like H. uvarum , H. vineae , and H. guilliermondii , is commonly observed in the early phases of wine fermentation (Carpena et al., 2020; de Filippis et al., 2017; Padilla et al., 2016).”
BackgroundZhang, Z., Zhang, Q., Yang, H., Sun, L., Xia, H., Sun, W., Wang, Z., & Zhang, J. (2022) · Foods · doi:10.3390/foods11182775 · Cited by 36 · see citing works
“Interestingly, Lactobacillus contributed to the production f methyl esters and isobutyl esters (Figure 7), which could provide the wine with fruity odors [16].”
BackgroundHuang, D. S., Yao, Z., Liu, Y., Song, Y., Zhao, X., & Qin, Y. (2023) · LWT · doi:10.1016/j.lwt.2023.115059 · Cited by 34 · see citing works
Fazio, N. A., Russo, N., Foti, P., Pino, A., Caggia, C., & Randazzo, C. L. (2023) · Microorganisms · doi:10.3390/microorganisms11051338 · Cited by 30 · see citing works
“Therefore, secondary aromas have a greater influence among the main volatile compounds that define the overall quality of wine, for which the yeast inoculum and the fermentation methodology play an essential role [69].”
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Impact of vineyard management on grape fungal community and Montepulciano d’Abruzzo wine quality
Perpetuini, G., Rossetti, A. P., Battistelli, N., Zulli, C., Cichelli, A., Arfelli, G., & Tofalo, R. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111577 · Cited by 26 · see citing works
Selvanathan, Y. K., & Masngut, N. (2023) · LWT · doi:10.1016/j.lwt.2023.114818 · Cited by 26 · see citing works
Gao, F., Guan, L., Zeng, G., Hao, X., Li, H., & Wang, H. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.101091 · Cited by 24 · see citing works
“Some nonvolatile aroma precursors in grapes are released in wine during alcohol fermentation by the action of microorganisms and enzymes (Carpena et al., 2021).”
BackgroundPredictive evolution of metabolic phenotypes using model‐designed environments
Jouhten, P., Konstantinidis, D., Pereira, F. M., Andrejev, S., Grkovska, K., Castillo, S., Ghiaci, P., Beltran, G., Almaas, E., Mas, A., et al. (2022) · Molecular Systems Biology · doi:10.15252/msb.202210980 · Cited by 23 · see citing works
“…and raspberry-like flavor; and (ii) branched-chain amino acid-derived higher alcohols (2-methyl-1-butanol and 3-methyl-1-butanol) and their acetate esters (2-methylbutylacetate and isoamyl acetate; Swiegers et al , 2005; Carpena et al , 2021), which have a banana and pear scent and fruity flavor.”
Avîrvarei, A.-C., Pop, C. R., Mudura, E., Ranga, F., Hegheş, S. C., Gál, E., Zhao, H., Fărcaș, A. C., Chiș, M. S., & Coldea, T. E. (2023) · Antioxidants · doi:10.3390/antiox12071457 · Cited by 21 · see citing works
Genetic basis of barley contributions to beer flavor
Sayre‐Chavez, B., Bettenhausen, H. M., Windes, S., Aron, P. M., Cistué, L., Fisk, S., Helgerson, L., Heuberger, A. L., Tynan, S., Hayes, P. M., et al. (2022) · Journal of Cereal Science · doi:10.1016/j.jcs.2022.103430 · Cited by 21 · see citing works
Shahrajabian, M. H., & Sun, W. (2023) · Letters in Drug Design & Discovery · doi:10.2174/1570180820666230228115450 · Cited by 21 · see citing works
Ma, Y., Peng, S., Mi, L., Li, M., Jiang, Z., & Wang, J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113638 · Cited by 21 · see citing works
Ding, Y., Wang, L., Gao, Y., Zhang, Z., Song, Y., Wang, H., & Li, H. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105149 · Cited by 20 · see citing works
He, H., Fengping, A., Li, C., Dong, Q., Huang, Q., Wang, J., Song, H., & Geng, F. (2026) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2026.112479 · Cited by 20 · see citing works
Ruiz-de-Villa, C., Poblet, M., Otero, R. R. C., Bordons, A., Reguant, C., & Rozés, N. (2022) · Food Microbiology · doi:10.1016/j.fm.2022.104212 · Cited by 20 · see citing works
Characteristics of four yeasts and the effects of yeast diversity on the fermentation of baijiu
Yan, C., Zhang, Q., Wang, J., Chang, X., Yao, L., Chen, X., & Li, X. (2023) · Food Bioscience · doi:10.1016/j.fbio.2023.103094 · Cited by 20 · see citing works
Qin, Y., Xu, H., Sun, J., Cheng, X., Lei, J., Lian, W., Chen, H., Huang, W., Zhang, M., & Ya, C. (2024) · Food Chemistry X · doi:10.1016/j.fochx.2024.101223 · Cited by 19 · see citing works
“As the microbial community proliferates extensively, carbohydrates, proteins, and lipids undergo enzymatic transformations mediated by microbial enzymes (Carpena et al., 2021).”
BackgroundChanprasartsuk, O.-O., & Prakitchaiwattana, C. (2022) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2022.109636 · Cited by 19 · see citing works
Mirsalami, S. M., & Alihosseini, A. (2023) · Food and Humanity · doi:10.1016/j.foohum.2023.06.013 · Cited by 18 · see citing works
Aguiar-Cervera, J., Visinoni, F., Zhang, P., Hollywood, K. A., Vrhovšek, U., Severn, O., & Delneri, D. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104585 · Cited by 18 · see citing works
Bekris, F., Lola, D., Papadopoulou, E., Vasileiadis, S., Paramithiotis, S., Kotseridis, Y., & Karpouzas, D. G. (2024) · LWT · doi:10.1016/j.lwt.2024.116543 · Cited by 17 · see citing works
Cardinale, M., Trinchera, R., Natrella, G., Difonzo, G., Benedittis, C. D., D’amato, I., Mascellani, M., Paradiso, V. M., & Rustioni, L. (2021) · Foods · doi:10.3390/foods10081913 · Cited by 16 · see citing works
“The last two clusters grouped several relevant compounds, including 2-phenylethanol and its acetate ester, potentially related to floral and honey perception [44], as well as medium-chain fatty acids (C6–C8–C10).”
BackgroundLeali, N. F., Salvetti, E., Luzzini, G., Salini, A., Slaghenaufi, D., Fusco, S., Ugliano, M., Torriani, S., & Binati, R. L. (2024) · Fermentation · doi:10.3390/fermentation10030128 · Cited by 16 · see citing works
“Ethyl hexanoate and octanoate are essential cider compounds and ethyl acetate [30,31].”
BackgroundNatural Fiano Wines Fermented in Stainless Steel Tanks, Oak Barrels, and Earthenware Amphora
Renzo, M. D., Letizia, F., Martino, C. D., Karaulli, J., Kongoli, R., Testa, B., Avino, P., Guerriero, E., Albanese, G., Monaco, M., et al. (2023) · Processes · doi:10.3390/pr11041273 · Cited by 15 · see citing works
Li, Y., Ma, Y., Xu, M., Yaqoob, S., Aregbe, A. Y., & Xiong, Y. (2023) · International Journal of Food Science & Technology · doi:10.1111/ijfs.16857 · Cited by 15 · see citing works
Zhang, B., Zhang, C., Li, J., Zhou, P., Lan, Y., Duan, C., & Yan, G. (2023) · Food Microbiology · doi:10.1016/j.fm.2023.104460 · Cited by 15 · see citing works
Coppola, F., Testa, B., Cozzolino, R., Karaulli, J., Pannella, G., Renzo, M. D., Matarazzo, C., Succi, M., & Iorizzo, M. (2025) · European Food Research and Technology · doi:10.1007/s00217-025-04730-0 · Cited by 15 · see citing works
“Many of these volatile compounds are commonly found in wines and are derived both from the grapes and from the yeast metabolism during fermentation [103, 104].”
Influence of natural deep eutectic solvents on the release of volatile compounds from heated tobacco
Tan, J., Li, N., Wang, X., Yan, J., Wentao, Z., & Yuqing, D. (2021) · Industrial Crops and Products · doi:10.1016/j.indcrop.2021.114171 · Cited by 14 · see citing works
Impact of Fungi on the World Economy and Its Sustainability: Current Status and Potentials
Singh, I., & Thakur, P. (2023) · Springer eBooks · doi:10.1007/978-981-19-9103-5_1 · Cited by 15 · see citing works
Fazio, N. A., Sanzo, R. D., Marino, G., Carabetta, S., Ligato, F., Ioppolo, F., Russo, M., Randazzo, C. L., Caggia, C., & Caccamo, M. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.106559 · Cited by 14 · see citing works
Montagner, P. L., Guilbaud, M., Miot‐Sertier, C., Brocard, L., Albertin, W., Ballestra, P., Dols‐Lafargue, M., Renouf, V., Moine, V., Bellon‐Fontaine, M., et al. (2022) · Food Microbiology · doi:10.1016/j.fm.2023.104217 · Cited by 14 · see citing works
Dynamic changes in volatile components during dark tea wine processing
Xu, W., Zhu, Y., Lin, L., Bouphun, T., & Li, P. (2024) · LWT · doi:10.1016/j.lwt.2024.115783 · Cited by 13 · see citing works
Boban, A., Vrhovšek, U., Carlin, S., Mucalo, A., & Budić-Leto, I. (2022) · Metabolites · doi:10.3390/metabo12121295 · Cited by 13 · see citing works
“Yeasts are the primary producers of these fatty acids, which are worth mentioning because of their ability to convert to ethyl ester [45].”
BackgroundWang, L., Yin, H., Shao, X., Zhang, Z., Zhong, X., Wei, R., Ding, Y., Wang, H., & Li, H. (2023) · Food Chemistry X · doi:10.1016/j.fochx.2023.100978 · Cited by 13 · see citing works
“Among these factors, the impact of microorganisms is considered the most significant in shaping the final aroma profile of wine (Carpena et al., 2021).”
BackgroundCosme, F., Vilela, A., Oliveira, I. V., Aires, A., Pinto, T., & Gonçalves, B. C. (2025) · Chemosensors · doi:10.3390/chemosensors13090337 · Cited by 12 · see citing works
Lei, X., Wang, Y., Zhu, Z., Dai, O., Chen, S., Wen, C., & Pang, J. (2025) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2025.105333 · Cited by 12 · see citing works
Ruiz-de-Villa, C., Gombau, J., Poblet, M., Bordons, A., Canals, J. M., Zamora, F., Reguant, C., & Rozés, N. (2023) · LWT · doi:10.1016/j.lwt.2023.115540 · Cited by 12 · see citing works
Aged to Perfection: The Scientific Symphony behind Port Wine, Vinegar, and Acetic Acid Bacteria
Mota, J. V. M., & Vilela, A. (2024) · Fermentation · doi:10.3390/fermentation10040200 · Cited by 15 · see citing works
Bai, X., Gao, H., Lan, M., Wang, J., & Dong, Z. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.105904 · Cited by 12 · see citing works
Characterisation of Tannin and Aroma Profiles of Pinot Noir Wines Made with or without Grape Pomace
Wimalasiri, P. M., Zhan, J., & Tian, B. (2022) · Fermentation · doi:10.3390/fermentation8120718 · Cited by 12 · see citing works
Ruiz-de-Villa, C., Poblet, M., Bordons, A., Reguant, C., & Rozés, N. (2023) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2023.110367 · Cited by 12 · see citing works
Sequential culture with aroma‐producing yeast strains to improve the quality of Kyoho wine
Lai, Y., Hou, C., Lin, S., Lo, Y., Chen, C., Hsieh, C., Lin, H., & Cheng, K. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16468 · Cited by 11 · see citing works
Ge, X., Liu, Y., Wang, X., Gao, C., Mu, J., Wang, W., & Wang, J. (2024) · LWT · doi:10.1016/j.lwt.2024.115918 · Cited by 11 · see citing works
Lei, Y., Li, T., Chen, L., Deng, M., Jin, L., Li, Y., & Li, D. (2024) · Flavour and Fragrance Journal · doi:10.1002/ffj.3786 · Cited by 11 · see citing works
Eder, M. L. R., Fariña, L., Carrau, F., & Rosa, A. L. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.142155 · Cited by 12 · see citing works
Buican, B.-C., Luchian, C. E., Colibaba, C., Niculaua, M., BORDEAN, M.-E., Καλλιθράκα, Σ., & Cotea, V. V. (2025) · Horticulturae · doi:10.3390/horticulturae11030302 · Cited by 11 · see citing works
Muñoz‐Castells, R., Moreno, J. J., García‐Martínez, T., Mauricio, J. C., & Moreno‐García, J. (2023) · Fermentation · doi:10.3390/fermentation9121023 · Cited by 11 · see citing works
Frioni, T., Romanini, E., Pagani, S., Zozzo, F. D., Lambri, M., Vercesi, A., Gatti, M., Poni, S., & Gabrielli, M. (2023) · Australian Journal of Grape and Wine Research · doi:10.1155/2023/1482548 · Cited by 10 · see citing works
Zhang, B., Yu, C., Wang, M., Zhao, X., Lin, L., Yan, G., & Zhang, C. (2024) · LWT · doi:10.1016/j.lwt.2024.116816 · Cited by 10 · see citing works
Boban, A., Vrhovšek, U., Carlin, S., Milanović, V., Kljusurić, J. G., Jurun, Z., & Budić-Leto, I. (2024) · Applied Food Research · doi:10.1016/j.afres.2024.100554 · Cited by 10 · see citing works
Lei, W., Mao, Y., Liu, C., Pan, F., Ma, K., & Li, J. (2024) · Food Research International · doi:10.1016/j.foodres.2024.115245 · Cited by 10 · see citing works
Influence of Terroir on Microbial Diversity and Wine Volatilome
Alcalá-Jiménez, M. T., García‐Martínez, T., Mauricio, J. C., Moreno, J. J., & Peinado, R. A. (2025) · Applied Sciences · doi:10.3390/app15063237 · Cited by 10 · see citing works
Zhou, X., Wang, H., Wang, C., Tan, Q., Liu, Y., Chen, H., Zhang, Y., Zhang, Y., Liu, S., & Suo, H. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105308 · Cited by 9 · see citing works
Mazzucco, M. B., Jovanovich, M., Rodríguez, M. E., Oteiza, J. M., & Lopes, C. A. (2025) · Fermentation · doi:10.3390/fermentation11020079 · Cited by 9 · see citing works
“…(P), which suggests that the metabolism of this strain is primarily responsible for the production of the acetic acid and ethyl acetate found in P and Seq P-S ciders, compounds that contribute to the perception of sourness and roughness in cider and are undesirable at high concentrations [50,53].”
Metagenomic bacterial diversity and metabolomics profiling of Buttafuoco wine production
Zambianchi, S., Patrone, V., Becchi, P. P., Callegari, M. L., Stagnati, L., Lucini, L., Morelli, L., & Busconi, M. (2023) · Food Control · doi:10.1016/j.foodcont.2023.109657 · Cited by 9 · see citing works
Screening of Indigenous Hanseniaspora Strains from China for Ethanol Reduction in Wine
Yang, H., Wei, Y., Feng, W., Zhang, H., Jiang, J., & Qin, Y. (2025) · Foods · doi:10.3390/foods14071113 · Cited by 8 · see citing works
“It is produced by yeasts through the anaerobic conversion of phenylalanine [30].”
Lakićević, S. H., Karabegović, I., Cvetković, D. J., Lazić, M., Jančić, R., & Popović‐Djordjević, J. B. (2022) · Horticulturae · doi:10.3390/horticulturae8040277 · Cited by 8 · see citing works
Aru, V., Nittnaus, A. P., Sørensen, K. M., Toldam-Andersen, T., & Engelsen, S. B. (2022) · Metabolites · doi:10.3390/metabo12070672 · Cited by 8 · see citing works
Colautti, A., Golinelli, F., Iacumin, L., Tomasi, D., Cantone, P., & Mian, G. (2023) · OENO One · doi:10.20870/oeno-one.2023.57.2.7507 · Cited by 8 · see citing works
“…characteristics of the obtained wines, which are also typical of the geographical location, using the so-called French term ‘terroir’ but influenced by a variety of factors as well (Mezzasalma et al., 2017, Carpena et al., 2021, Bokulich et al., 2016, Liu et al., 2020, Tomasi et al., 2022).”
MethodEffect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties
Montagner, P. L., Bakhtiar, Y., Miot‐Sertier, C., Guilbaud, M., Albertin, W., Moine, V., Dols‐Lafargue, M., & Masneuf‐Pomarède, I. (2024) · Food Microbiology · doi:10.1016/j.fm.2024.104480 · Cited by 8 · see citing works
Karadimou, C., Kalogiouri, N. P., Χατζηδημητρίου, Ε., Ouroumi, N., Gkrimpizis, T., Theocharis, S., Menkissoglu‐Spiroudi, U., & Koundouras, S. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.142968 · Cited by 7 · see citing works
Liu, J., Zhang, S., Zhao, W., Zhang, A., Wang, Z., & Liu, J. (2025) · Food Research International · doi:10.1016/j.foodres.2025.117056 · Cited by 7 · see citing works
Yang, H., Wang, Z., Zhang, Z., Shu, C., Zhu, J., Li, Y., & Zhang, J. (2024) · Foods · doi:10.3390/foods13020252 · Cited by 7 · see citing works
Ohwofasa, A., Tian, B., Torrico, D. D., Dhami, M. K., Winefield, C. S., & On, S. L. W. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.104562 · Cited by 7 · see citing works
Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju
Park, J., Choi, J.-S., Park, H., Lee, S.-B., & Park, H.-D. (2021) · Fermentation · doi:10.3390/fermentation7040260 · Cited by 7 · see citing works
“Isoamyl alcohol is a major volatile compound among higher alcohols, which boosts the aroma and flavor [42].”
BackgroundRamoba, L., Monyama, M. C., & Moganedi, K. L. M. (2022) · Beverages · doi:10.3390/beverages8040067 · Cited by 7 · see citing works
Application of aroma-producing yeasts and ageing technology in Kyoho-fortified wine
Lai, Y., Chen, C., Lo, Y., Hsieh, C., Hsu, F., & Cheng, K. (2023) · European Food Research and Technology · doi:10.1007/s00217-023-04332-8 · Cited by 7 · see citing works
Correlation of the presence of acrolein with higher alcohols, glycerol, and acidity in cachaças
Alvarenga, G. F., Machado, A. M. D. R., Barbosa, R. B., Ferreira, V. R. F., Santiago, W. D., Teixeira, M. L., Nelson, D. L., & Cardoso, M. D. G. (2023) · Journal of Food Science · doi:10.1111/1750-3841.16523 · Cited by 6 · see citing works
Impact of Selected Yeast Strains on Quality Parameters of Obtained Sauerkraut
Satora, P., & Strnad, S. (2024) · Applied Sciences · doi:10.3390/app14083462 · Cited by 6 · see citing works
Torres‐Díaz, L. L., Gónzalez-Lázaro, M., de Urturi, I. S., Murillo‐Peña, R., Pérez‐Álvarez, E. P., & Garde‐Cerdán, T. (2025) · LWT · doi:10.1016/j.lwt.2025.117525 · Cited by 6 · see citing works
Volatile Compounds as Markers of Terroir and Winemaking Practices in Fetească Albă Wines of Romania
(Rebigan), I. C. B., Cioroiu, I. B., Niculaua, M., Nechita, B., & Cotea, V. V. (2025) · Beverages · doi:10.3390/beverages11030067 · Cited by 6 · see citing works
“In Aramic and Davino, higher levels of pentyl acetate intensify pear and banana fragrances, enriching the wines’ fruity appeal [54].”
Boban, A., Milanović, V., Cardinali, F., Radman, S., Osimani, A., Aquilanti, L., Garofalo, C., Rampanti, G., & Budić-Leto, I. (2025) · Applied Food Research · doi:10.1016/j.afres.2025.101145 · Cited by 6 · see citing works
Bottle Aging Affected Aromatic and Phenolic Wine Composition More than Yeast Starter Strains
Garde‐Cerdán, T., de Urturi, I. S., Murillo‐Peña, R., Iribarren, M., Román, S. M., Rubio‐Bretón, P., & Pérez‐Álvarez, E. P. (2022) · Applied Sciences · doi:10.3390/app12094478 · Cited by 6 · see citing works
Predictive modeling of wine fruity ester production based on nitrogen profiles of initial juice
Zhu, Z., Bai, X., Xiong, S., Guan, X., Li, A., & Tao, Y. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105658 · Cited by 6 · see citing works
Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia, China
Zhang, Z., Zhang, Q., Wang, H., Xia, H., Sun, L., & Zhang, J. (2022) · International journal of agricultural and biological engineering · doi:10.25165/j.ijabe.20221504.7158 · Cited by 6 · see citing works
Kodchasee, P., Pharin, N., Suwannarach, N., Unban, K., Saenjum, C., Kanpiengjai, A., Sakar, D., Shetty, K., Zarnkow, M., & Khanongnuch, C. (2023) · Journal of Fungi · doi:10.3390/jof9020165 · Cited by 6 · see citing works
“rhodanensis P3, the confirmed ethyl acetate (fruity aroma), isoamyl acetate (banana aroma) and 2-phenethyl acetate (2PA), have been described as good characteristics and pleasant aromatic properties to wine [67,68].”
BackgroundCharnock, H. M., Pickering, G. J., & Kemp, B. S. (2023) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2023.105834 · Cited by 6 · see citing works
Liu, H., Zhang, C., Zhang, B., Jia, W., He, L., Sun, Y., Li, J., Zhou, P., Guan, X., Liu, S., et al. (2024) · Australian Journal of Grape and Wine Research · doi:10.1155/2024/5602066 · Cited by 5 · see citing works
Unlocking fruit dimensions: Quantification of functional traits driving plant–frugivore interactions
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Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine
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“They are also involved as ester precursors that are critical for the flavor of alcoholic beverages [4].”
Perpetuini, G., Rossetti, A. P., Giordano, L., Pulcini, M., Dufrusine, B., Battistelli, N., Zulli, C., Arfelli, G., Palliotti, A., Dainese, E., et al. (2023) · Fermentation · doi:10.3390/fermentation9020150 · Cited by 5 · see citing works
- Authors
- Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R. A., Garcia-Oliveira, P., Prieto, M. A., & Simal-Gandara, J.
- Affiliations
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E-32004 Ourense, Spain
- Universidade de Santiago de Compostela (ES)
- Universidade de Vigo (ES)
- Universidade Politécnica de Bragança (PT)
- Corresponding author
- Prieto, Miguel A.
- ORCID
- Venue
- Foods
- Publisher
- MDPI AG
- Published
- 2020-12-27
- Volume
- 10
- Issue
- 1
- Pages
- 51
- ISSN
- 2304-8158 (ISSN-L)
- PMC
- PMC7824511
- OpenAlex
- W3114274140
- Cited by
- 172
- References
- 139
- Citations by year
- 2026: 30 · 2025: 45 · 2024: 38 · 2023: 33 · 2022: 22 · 2021: 4
- FWCI
- 1.25
- Type
- journal article
- Language
- en
- Open access
- gold
- doi.org
- Licence
- Locations
- Foods (publishedVersion, cc-by)
- Europe PMC (PubMed Central) (publishedVersion, other-oa)
- PubMed Central (publishedVersion, cc-by)
- PubMed (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion, other-oa)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Investigo repository of University of Vigo (University of Vigo) (submittedVersion, cc-by)
- Investigo Institutional repository of UVigo (Universidade de Vigo) (submittedVersion, cc-by)
- Funders
- European Commission
- Ministerio de Ciencia e Innovación (RYC 2017, RYC‐2017‐22891, IJCI-2016-27774)
- Universidade de Vigo (ED481B-2019/096, ED481A-2019/295)
- Xunta de Galicia (ED481A, ED481A-2019/295, ED481B‐2019‐096, ED481B-)
- 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 › Biotechnology › Biochemical and biochemical processes
- Keywords
- wine aroma profile, Saccharomyces cerevisiae, non-Saccharomyces yeasts, mixed yeast cultures, malolactic fermentation, alcoholic fermentation, wine spoilage bacteria, aroma compounds, strain differences, spontaneous fermentation
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