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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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![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.
In the citing paper
“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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In the citing paper
“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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“Owing to their low odor thresholds, they could contribute positively to the overall aroma profile at low concentrations; however, when present excessively, they might impart off-odors and disrupt the aromatic harmony (Carpena et al., 2021).”
Chen, C.-H., Cai, S., Jafari, S., Świąder, K., Bou‐Mitri, C., Gaceu, L., Hsieh, C., & Cheng, K.-C. (2026) · Fermentation · doi:10.3390/fermentation12070334
“The recent literature suggests that SIM-MLF can lead to enhanced ester formation due to the concurrent presence of ethanol (produced by yeast) and bacterial esterases, whereas SEQ-MLF may result in different kinetic profiles of aroma release [12,13].”
Wright, W. J., Imrisek, C. R., Kuster, S. T., Petrova, B., Parnigoni, D. J., Nelson, J., & Casassa, L. F. (2026) · Beverages · doi:10.3390/beverages12080098
“Banana aroma (likely attributed to isoamyl acetate, which had OAVs > 1 in both CON and RED [78]) was higher in CON, whereas reduction aromas were higher in RED.”
Aging-driven evolution of mineral and toasted notes in sparkling wines
Lombardelli, C., Benucci, I., Giordano, R., & Esti, M. (2026) · Food Chemistry · doi:10.1016/j.foodchem.2026.150507
Stage-dependent lipid changes drive flavor formation in twice-cooked pork during heating
Guo, X., Yao, J., Fu, C., Yang, J., & Meng, X. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101660
Guimarães, L. F. L., de Amorim, P. X., Maia, I. V., Montano, I. D. C., Parreira, A. C. S., Ribeiro, N. D. M., Neto, J. R. D. O., da Cunha, L. C., Silva, J. C., Gil, E. D. S., et al. (2026) · Frontiers in Food Science and Technology · doi:10.3389/frfst.2026.1914854
Li, B., Mu, Q., Guo, H., Jia, W., Liu, Y., & Jin, X. (2026) · Foods · doi:10.3390/foods15203604
“Volatile compounds are key contributors to the quality of fruit wine, and their composition, concentration, and proportions collectively define the stylistic attributes of the final product [32].”
An integrated data-driven framework for mapping grapevine berry valorization
Rastegari, H., Khezri, R., Saravi, H. N., Rahmat, R. F., & Nadi, F. (2026) · MethodsX · doi:10.1016/j.mex.2026.104206
“The physicochemical properties considered for calculating the PDP and their assigned scores. impact on the sensory properties [45].”
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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