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Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
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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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![Figure 1 Schematic representation of the types of fermentation, the implied yeasts and the final characteristics of the obtained wine according to aroma complexity and microbiological control. Based on Reference [19].](/paper-figures/a5c0b56f2f884caf9df9b39a7d325c20/secondary-aroma-influence-of-wine-microorganisms-in-their-aroma-profile-figure-1.jpg)
![Figure 2 Main groups and taxonomy of the microorganisms implied in wine aroma production. Information extracted from Reference [30].](/paper-figures/64c743377b2e46f78aa6b99b64c6730c/secondary-aroma-influence-of-wine-microorganisms-in-their-aroma-profile-figure-2.jpg)
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“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]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“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]
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In the citing paper
“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]
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“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]
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“…(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
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
“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
Aru, V., Nittnaus, A. P., Sørensen, K. M., Toldam-Andersen, T., & Engelsen, S. B. (2022) · Metabolites · doi:10.3390/metabo12070672 · Cited by 8
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
“…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
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
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
Yang, H., Wang, Z., Zhang, Z., Shu, C., Zhu, J., Li, Y., & Zhang, J. (2024) · Foods · doi:10.3390/foods13020252 · Cited by 7
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
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
“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
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
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
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
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
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
“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
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
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
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
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
“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].”
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Unlocking fruit dimensions: Quantification of functional traits driving plant–frugivore interactions
Nguyen, L. M. N., Chronopoulou, E. L., Escaliante, G. A. S., Valenta, K., & Nevo, O. (2026) · Applications in Plant Sciences · doi:10.1002/aps3.70036 · Cited by 5
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Effect of Indigenous Non-Saccharomyces Yeasts on Lipid Compositions of Maraština Wine
Boban, A., Vrhovšek, U., Masuero, D., Milanović, V., & Budić-Leto, I. (2025) · Foods · doi:10.3390/foods14020269 · Cited by 5
Jeong, D., & Kim, Y. S. (2025) · Applied Biological Chemistry · doi:10.1186/s13765-024-00975-7 · Cited by 5
“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
Metadata
- 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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