The DOI matches its Crossref record; 138 of the 139 references it cites were found in a registry or an index.
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.
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Figures
![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)
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
In the citing paper
“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]
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
“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]
Experimental — accuracy not yet measuredThe check wasn’t confident either way, so it gives no verdict — never disputed.
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]
Experimental — accuracy not yet measured
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Ribéreau‐Gayon, P., Glories, Y., Maujean, A., & Dubourdieu, D. (2006) · Wiley eBooks · doi:10.1002/0470010398 · Cited by 1,385
Not your ordinary yeast: non- Saccharomyces yeasts in wine production uncovered
Jolly, N. P., Varela, C., & Pretorius, I. S. (2014) · FEMS Yeast Research · doi:10.1111/1567-1364.12111 · Cited by 861 · cited 5×
“pulcherrima (telemorphic form of Metschnikowia pulcherrima), among others [21,51].”
BackgroundInfluentialStyger, G., Prior, B. A., & Bauer, F. F. (2011) · Journal of Industrial Microbiology & Biotechnology · doi:10.1007/s10295-011-1018-4 · Cited by 681 · cited 12×
“cerevisiae fermentations and also, different enzymes have demonstrated a key role in their formation, such as alcohol acetyltransferases (Atf1p and Atf2p), isoamyl alcohol acetyltransferase or ethanol acetyltransferase (implied in the formation of acetate esters) or the acyl-CoA:ethanol O-acyltransferase, related with…”
BackgroundInfluentialPadilla, B., Gil, J. V., & Manzanares, P. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00411 · Cited by 503
Rapp, A., & Mandery, H. (1986) · Experientia · doi:10.1007/bf01941764 · Cited by 465
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Belda, I., Ruíz, J., Esteban‐Fernández, A., Navascués, E., Marquina, D., Santos, A., & Moreno-Arribas, M. V. (2017) · Molecules · doi:10.3390/molecules22020189 · Cited by 350 · cited 12×
“Besides, same species synthesized very low amounts of 1-propanol [3,8,19].”
BackgroundInfluentialKnight, S. J., Klaere, S., Fedrizzi, B., & Goddard, M. R. (2015) · Scientific Reports · doi:10.1038/srep14233 · Cited by 327
Studies on acetate ester production by non-Saccharomyces wine yeasts
Rojas, V., Gil, J. V., Piñaga, F., & Manzanares, P. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(01)00552-9 · Cited by 320 · cited 4×
“anomala Isoamyl acetate Wine Banana [53]”
BackgroundInfluentialFlavor composition of wines: A review
Schreier, P. H., & JENNINGS, W. G. (1979) · C R C Critical Reviews in Food Science and Nutrition · doi:10.1080/10408397909527273 · Cited by 311 · cited 2×
“Besides, in the group of the unsaturated fatty acids is worthy to mention 9-decenoic acid which possesses preservative properties and is relevant from an aroma point of view when transformed into ethyl ester [31].”
BackgroundAcetic acid bacteria spoilage of bottled red wine—A review
Bartowsky, E. J., & Henschke, P. A. (2007) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2007.10.016 · Cited by 304
Proposal To Reclassify Leuconostoc oenos as Oenococcus oeni [corrig.] gen. nov., comb. nov.
Dicks, L. M. T., Dellaglio, F., & Collins, M. D. (1995) · International Journal of Systematic Bacteriology · doi:10.1099/00207713-45-2-395 · Cited by 275
Medina, K., Boido, E., Fariña, L., Gioia, O., Gómez, M., Barquet, M., Gaggero, C., Dellacassa, E. S., & Carrau, F. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.04.056 · Cited by 264 · cited 1×
“vinae 2PA, isoamyl acetate and esters Chardonnay wine Banana, pear, apple, citric fruits, guava [65]”
BackgroundTechnological Application of Tannin-Based Extracts
Fraga‐Corral, M., Garcia‐Oliveira, P., Pereira, A. G., Lourenço‐Lopes, C., Jiménez-López, C., Prieto, M. A., & Simal‐Gándara, J. (2020) · Molecules · doi:10.3390/molecules25030614 · Cited by 262 · cited 1×
“In fact, apart from Quercus, other kind of woods such as Acacia, Prunus or Castanea are known to contain high concentrations of tannins, a kind of polyphenols, that are utilized to age wines since these non-volatile molecules can be transferred and may contribute to sensory properties such as color, astringency and bi…”
BackgroundSelf-citationRenault, P., Coulon, J., de Revel, G., Barbe, J., & Bely, M. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.04.037 · Cited by 246 · cited 2×
“cerevisiae showed an increase in the production of esters (fruity aroma) in the case of simultaneous fermentation when compared to sequential fermentation [26].”
BackgroundSoden, A., Francis, I. L., Oakey, H., & Henschke, P. A. (2000) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2000.tb00158.x · Cited by 236
Hu, K., Jin, G., Mei, W.-C., Li, T., & Tao, Y. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.06.151 · Cited by 234 · cited 1×
“cerevisiae caused an increase of medium-chain fatty acid ethyl ester content, improving floral, berry, tropical and temperate fruity aromas whereas sequential inoculation also improved floral and tropical fruity traits but produced an unpleasant “nail polish” odor [63].”
BackgroundAdvances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process
Tao, Y., Martín, J. F. G., & Sun, D. (2013) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2011.609949 · Cited by 228 · cited 3×
“The use of different wood provides different volatiles to aged wine, for instance, brandies aged in Quercus-barrels were found to contain higher levels of ethyl-2-methylpropanoate, -butyrate and -octanoate and lower levels of butanoic acid, cis-β-methyl-γ-octalactone and syringol than when aged in Castanea-barrels [15…”
BackgroundInfluentialMicrobial terroir and food innovation: The case of yeast biodiversity in wine
Capozzi, V., Garofalo, C., Chiriatti, M. A., Grieco, F., & Spano, G. (2015) · Microbiological Research · doi:10.1016/j.micres.2015.10.005 · Cited by 226 · cited 1×
“However, it produced higher quantities of esters or acetaldehyde [42].”
BackgroundRuíz, J., Kiene, F. E., Belda, I., Fracassetti, D., Marquina, D., Navascués, E., Calderón, F., Benito, Á., Rauhut, D., Santos, A., et al. (2019) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-019-10008-9 · Cited by 215 · cited 1×
“Among them, the most odoriferous monoterpenes alcohols are linalool, geraniol, nerol, citronellol, 3,6-dimethyl1,5-octa-dien-1,7-diol, hotrienol and α-terpineol, which provide floral, fruity and citrus aroma to the wine [3,4].”
BackgroundNew trends in yeast selection for winemaking
Suárez-Lepe, J. A., & Morata, A. (2011) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2011.08.005 · Cited by 214 · cited 1×
“sulfur dioxide and also, the production of pleasant aromatic compounds [38,41].”
BackgroundRollero, S., Bloem, A., Camarasa, C., Sanchez, I., Ortiz-Julien, A., Sablayrolles, J.-M., Dequin, S., & Mouret, J. (2014) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-014-6210-9 · Cited by 208 · cited 2×
“cerevisiae do not follows linear relationships [48,49].”
BackgroundVolatile composition of Baga red wine
Rocha, S. M., Rodrigues, F., Coutinho, P., Delgadillo, I., & Coimbra, M. A. (2003) · Analytica Chimica Acta · doi:10.1016/j.aca.2003.10.009 · Cited by 207
Moreira, N., Mendes, F., de Pinho, P. G., Hogg, T. A., & Vasconcelos, I. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.03.025 · Cited by 205 · cited 1×
“guilliermondii 2-phenylethanol Grape must from Douro, Portugal Fruity and flowery [58]”
BackgroundDiversity and adaptive evolution of Saccharomyces wine yeast: a review
Marsit, S., & Dequin, S. (2015) · FEMS Yeast Research · doi:10.1093/femsyr/fov067 · Cited by 204 · cited 1×
“cerevisiae as starter yeasts inmost wine fermentations [28].”
BackgroundLinking wine lactic acid bacteria diversity with wine aroma and flavour
Cappello, M. S., Zapparoli, G., Logrieco, A. F., & Bartowsky, E. J. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.11.025 · Cited by 202 · cited 11×
“More recent studies have positively correlated the presence of Leuconostoc sp. with floral and buttery-like aromas [102].”
BackgroundInfluentialYeast interactions in multi-starter wine fermentation
Ciani, M., & Comitini, F. (2014) · Current Opinion in Food Science · doi:10.1016/j.cofs.2014.07.001 · Cited by 191 · cited 2×
“These are called mixed fermentations [20].”
BackgroundRenault, P., Miot‐Sertier, C., Marullo, P., Hernández-Orte, P., Lagarrigue, L., Lonvaud‐Funel, A., & Bely, M. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.06.008 · Cited by 187 · cited 2×
“This is the case of Torulaspora delbrueckii which has shown positive impact on wine’s aroma and increasingly importance [85].”
BackgroundOenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Martín, V., Valera, M. J., Medina, K., Boido, E., & Carrau, F. (2018) · Fermentation · doi:10.3390/fermentation4030076 · Cited by 183 · cited 2×
“that confer positive aroma to wines are acetate esters (isoamyl acetate, ethyl hexanoate, ethyl caprylate, phenylethyl propionate, ethyl caprate, ethyl 9-decenoeate, ethyl acetate, phenethyl acetate, beta-phenylethyl acetate, benzyl acetate and 2PA) [50,52–54] and aldehydes, such as acetaldehyde, benzaldehyde, 4-ethyl…”
BackgroundZhao, C. G., Su, W., Mu, Y., Jiang, L., & Mu, Y. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109800 · Cited by 181
Winemaking Biochemistry and Microbiology: Current Knowledge and Future Trends
Moreno-Arribas, M. V., & Polo, M. C. (2005) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408690490478118 · Cited by 173
Saccharomyces cerevisiae: a nomadic yeast with no niche?
Goddard, M. R., & Greig, D. (2015) · FEMS Yeast Research · doi:10.1093/femsyr/fov009 · Cited by 173 · cited 2×
“cerevisiae, as it is considered as the best understood genetic model organism and the first eukaryote genome completely sequenced, the best annotated and also likely to be genetically manipulated and analyzed [40].”
BackgroundThe genetic basis of grape and wine aroma
Lin, J., Massonnet, M., & Cantù, D. (2019) · Horticulture Research · doi:10.1038/s41438-019-0163-1 · Cited by 171
Production Technologies for Reduced Alcoholic Wines
Schmidtke, L. M., Blackman, J., & Agboola, S. O. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02448.x · Cited by 169
González‐Royo, E., Pascual, O., Kontoudakis, N., Esteruelas, M., Esteve‐Zarzoso, B., Mas, A., Canals, J. M., & Zamora, F. (2014) · European Food Research and Technology · doi:10.1007/s00217-014-2404-8 · Cited by 160 · cited 3×
“These changes motivated the perception of smoky and flowery notes by tasters [68].”
BackgroundInfluentialMetabolite profiling and volatiles of pineapple wine and vinegar obtained from pineapple waste
Roda, A., Lucini, L., Torchio, F., Dordoni, R., De Faveri, D. M., & Lambri, M. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.02.111 · Cited by 146
Hirst, M. B., & Richter, C. L. (2016) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2016.15098 · Cited by 143 · cited 2×
“cerevisiae through the mevalonic acid pathway, constituting an alternative pathway [43].”
BackgroundHu, K., Jin, G., Xu, Y., & Tao, Y. (2018) · Food Research International · doi:10.1016/j.foodres.2018.03.037 · Cited by 143 · cited 2×
“uvaum Terpenes, C13-norisoprenoids, volatile phenols, terpineol and linalool oxide Ecolly and Cabernet Sauvignon wine Tropical fruity and floral [62]”
BackgroundVarela, C., Barker, A., Tran, T., Borneman, A. R., & Curtin, C. D. (2017) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2017.04.002 · Cited by 137 · cited 1×
“cerevisiae alone, these wines showed lower content in brown tint and higher in red fruit aroma [79].”
BackgroundThe Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Benito, Á., Calderón, F., & Benito, S. (2019) · Fermentation · doi:10.3390/fermentation5030054 · Cited by 132 · cited 7×
“As it is described before, non-saccharomyces yeasts can positively influence aroma [17,55,76].”
BackgroundInfluentialLleixà, J., Martín, V., Portillo, M. C., Carrau, F., Beltran, G., & Mas, A. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00338 · Cited by 132 · cited 1×
“vinae Phenyl ethyl acetate Macabeo must Fruity, floral and honey [66]”
Sensory and chemical characteristics of Canadian ice wines
Nurgel, C., Pickering, G. J., & Inglis, D. L. (2004) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.1860 · Cited by 131
Loira, I., Morata, A., Comuzzo, P., Callejo, M. J., González, C., Calderón, F., & Suárez-Lepe, J. A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.06.030 · Cited by 130 · cited 2×
“delbrueckii Isoamyl acetate, hexyl acetate, ethyl hexanoate and ethyl octanoate Juice from Syrah grapes Fresh and fruity [73]”
BackgroundMethodMicrobial Resources and Enological Significance: Opportunities and Benefits
Petruzzi, L., Capozzi, V., Berbegal, C., Corbo, M. R., Bevilacqua, A., Spano, G., & Sinigaglia, M. (2017) · Frontiers in Microbiology · doi:10.3389/fmicb.2017.00995 · Cited by 129
Viana, F., Gil, J. V., Vallés, S., & Manzanares, P. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.07.025 · Cited by 126 · cited 1×
“cerevisiae, provoke a synergistic effect on the production of 2PA, enhancing their floral, fruity (banana, pear, apple or citric fruits, among others) and honey aromas [23,59].”
BackgroundWang, X., Li, A., Dizy, M., Ullah, N., Sun, W.-X., & Tao, Y. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.01.113 · Cited by 125 · cited 2×
“mucillaginosa 3-hexene-1-ol, neroloxide, acetates and ethyl groups Ecolly dry white wine Citrus, sweet/acid fruit, berry, floral [71]”
BackgroundExploring the phenotypic space of non-Saccharomyces wine yeast biodiversity
Rossouw, D., & Bauer, F. F. (2015) · Food Microbiology · doi:10.1016/j.fm.2015.11.017 · Cited by 120 · cited 5×
“pulcherrima (telemorphic form of Metschnikowia pulcherrima), among others [21,51].”
BackgroundInfluentialSpoilage of bottled red wine by acetic acid bacteria
Bartowsky, E. J., Xia, D., Gibson, R. L., Fleet, G. H., & Henschke, P. A. (2003) · Letters in Applied Microbiology · doi:10.1046/j.1472-765x.2003.01314.x · Cited by 119
The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
Zohre, D. E., & Erten, H. (2002) · Process Biochemistry · doi:10.1016/s0032-9592(02)00086-9 · Cited by 118 · cited 5×
“As it is described before, non-saccharomyces yeasts can positively influence aroma [17,55,76].”
BackgroundInfluentialWine Aging Technology: Fundamental Role of Wood Barrels
Carpena, M., Pereira, A. G., Prieto, M. A., & Simal‐Gándara, J. (2020) · Foods · doi:10.3390/foods9091160 · Cited by 118
Self-citationSantamaría, P., Garijo, P., López, R., Tenorio, C., & Viguera, A. R. G. (2005) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.11.024 · Cited by 114
Shi, W.-K., Wang, J., Chen, F., & Zhang, X. (2019) · LWT · doi:10.1016/j.lwt.2019.108477 · Cited by 111 · cited 3×
“cerevisiae where higher than in the case of simultaneous fermentation [24].”
BackgroundStříbný, J., Gamero, A., Pérez‐Torrado, R., & Querol, A. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.04.003 · Cited by 106 · cited 1×
“cerevisiae in terms of higher alcohol production [34,35].”
BackgroundAroma development from non-floral grape precursors by wine lactic acid bacteria
Hernández-Orte, P., Cersosimo, M., Loscos, N., Cacho, J. F., García-Moruno, E., & Ferreira, V. (2009) · Food Research International · doi:10.1016/j.foodres.2009.02.023 · Cited by 104 · cited 1×
“oeni and Lactobacillus strains and found that terpenes, norisoprenoids, phenols and vanillins were released in association, in general, with alcohol and dried sensory descriptors whereas oxidize notes were linked to phenyl-acetaldehyde and phenyl-acetic acid concentrations [96].”
Backgroundvan Wyk, N., Grossmann, M., Wendland, J., von Wallbrunn, C., & Pretorius, I. S. (2019) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b06191 · Cited by 104 · cited 1×
“Therefore, even though the final wine aroma composition is highly dependent on fermentative species and strains, the grape microbiome is gaining attention, since different works point to its relevance in the final sensorial properties of wines [8,12].”
BackgroundCanonico, L., Solomon, M., Comitini, F., Ciani, M., & Varela, C. (2019) · Food Microbiology · doi:10.1016/j.fm.2019.103247 · Cited by 104 · cited 1×
“cerevisiae and so, a reduction of the final amount of higher alcohols when using mixed cultures [36].”
BackgroundIorizzo, M., Testa, B., Lombardi, S. J., García‐Ruiz, A., Muñoz‐González, C., Bartolomé, B., & Moreno-Arribas, M. V. (2016) · LWT · doi:10.1016/j.lwt.2016.06.062 · Cited by 104 · cited 1×
“[95] Benzyl alcohol and b-phenyl-ethyl-alcohol Rose-like odor”
Food Antimicrobials Nanocarriers
Blanco-Padilla, A., Soto, K. M., Hernández‐Iturriaga, M., & Mendoza, S. (2014) · The Scientific World JOURNAL · doi:10.1155/2014/837215 · Cited by 102
Hranilović, A., Gambetta, J. M., Jeffery, D. W., Grbin, P. R., & Jiranek, V. (2020) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2020.108651 · Cited by 101
Bordiga, M., Rinaldi, M., Locatelli, M., Piana, G., Travaglia, F., Coïsson, J. D., & Arlorio, M. (2013) · Food Chemistry · doi:10.1016/j.foodchem.2013.02.051 · Cited by 99
Methionine catabolism and production of volatile sulphur compounds by OEnococcus oeni
Pripis‐Nicolau, L., de Revel, G., Bertrand, A., & Lonvaud‐Funel, A. (2004) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2004.02257.x · Cited by 97 · cited 1×
“Lactic Acid Bacteria Lactobacillus brevis Methanethiol Merlot wine Unpleasant sulfur aroma [93] 3-(methylsulfanyl) propan-1-ol Meaty aroma (<10 μM)”
BackgroundVolatile composition and aroma profile of Uruguayan Tannat wines
Fariña, L., Villar, V., Ares, G., Carrau, F., Dellacassa, E. S., & Boido, E. (2014) · Food Research International · doi:10.1016/j.foodres.2014.12.029 · Cited by 97 · cited 1×
“These molecules are usually present at high sensory thresholds (the oxidation products of linalool possesses a perception threshold of 6000 μg/L) and their combination creates the matrix of wine aroma [3,13].”
BackgroundEnglezos, V., Torchio, F., Cravero, F., Marengo, F., Giacosa, S., Gerbi, V., Rantsiou, K., Rollè, L., & Cocolin, L. (2016) · LWT · doi:10.1016/j.lwt.2016.06.063 · Cited by 96 · cited 2×
“cerevisiae and produce more aliphatic alcohols, certain aldehydes and ketones and esters (hexyl acetate, ethyl hexanoate, ethyl heptanoate, ethyl dodecanoate and ethyl butanoate) providing apple, fruit, herb, sweet or waxy aromas to wine [67].”
BackgroundRenault, P., Coulon, J., Moine, V., Thibon, C., & Bely, M. (2016) · Frontiers in Microbiology · doi:10.3389/fmicb.2016.00293 · Cited by 94 · cited 1×
“delbrueckii 3-sulfanylhexan-1-ol Sauvignon Blanc grape must Grapefruit/passion fruit [74]”
BackgroundEscribano‐Viana, R., González‐Arenzana, L., Portu, J., Garijo, P., López‐Alfaro, I., López, R., Santamaría, P., & Viguera, A. R. G. (2018) · Journal of Applied Microbiology · doi:10.1111/jam.13735 · Cited by 94 · cited 2×
“pulcherrima has shown high production of higher alcohols (isobutanol and 2-phenylathanol), ethyl propionate, ethyl acetate and diacetyle, when compared to other species thus, being potentially suitable as inoculum [81].”
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 94
Tronchoni, J., Curiel, J. A., Morales, P., Torres‐Pérez, R., & Gonzalez, R. (2016) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2016.10.017 · Cited by 93
Advancement in analytical techniques for the extraction of grape and wine volatile compounds
Román, S. M., Rubio‐Bretón, P., Pérez‐Álvarez, E. P., & Garde‐Cerdán, T. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109712 · Cited by 93 · cited 1×
“Wine has been demonstrated to have more than 800 volatile compounds with wide range of concentration, from ng/L to hundreds of mg/L [10].”
BackgroundThe utilisation of nitrogenous compounds by commercial non-Saccharomyces yeasts associated with wine
Prior, K. J., Bauer, F. F., & Divol, B. (2018) · Food Microbiology · doi:10.1016/j.fm.2018.12.002 · Cited by 92 · cited 1×
“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×
“cerevisiae indigenous populations is linked to certain regions and environment conditions [45,46].”
BackgroundLactobacillus plantarum as a malolactic starter culture in winemaking: A new (old) player?
Brizuela, N. S., Tymczyszyn, E. E., Semorile, L., Hens, D. V. L., Delfederico, L., Hollmann, A., & Bravo-Ferrada, B. M. (2018) · Electronic Journal of Biotechnology · doi:10.1016/j.ejbt.2018.12.002 · Cited by 90
Jiang, L., Su, W., Mu, Y., & Mu, Y. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.00593 · Cited by 84
Endo, A., & Okada, S. (2006) · INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY · doi:10.1099/ijs.0.64288-0 · Cited by 82
The Genetic Basis of Natural Variation in Oenological Traits in Saccharomyces cerevisiae
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
Martín, V., Giorello, F., Fariña, L., Minteguiaga, M. A., Salzman, V., Boido, E., Aguilar, P. S., Gaggero, C., Dellacassa, E. S., Mas, A., et al. (2016) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.5b05442 · Cited by 81 · cited 4×
“stellata Benzyl alcohol Cabernet sauvignon wine Chocolate, fig and tobacco [56]”
BackgroundInfluentialKnoll, C., Fritsch, S., Schnell, S., Grossmann, M., Rauhut, D., & du Toit, M. (2011) · LWT · doi:10.1016/j.lwt.2011.05.009 · Cited by 78 · cited 1×
“Oenococcus oeni 2-phenylethanol, terpenes, lactic acid ethyl-ester and succinic acid, diethyl-ester Riesling wine Rose notes, fruity and floral notes [99]”
BackgroundBarbosa, C. R., Mendes‐Faia, A., Lage, P., Mira, N. P., & Mendes‐Ferreira, A. (2015) · Microbial Cell Factories · doi:10.1186/s12934-015-0318-1 · Cited by 76 · cited 1×
“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×
“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].”
BackgroundGuo, L., Luo, Y., Zhou, Y., Bianba, C., Guo, H., Zhao, Y., & Fu, H. (2019) · Food Research International · doi:10.1016/j.foodres.2019.108971 · Cited by 67
An optimized procedure for the enological selection of non-Saccharomyces starter cultures
Benedictis, M. D., Bleve, G., Grieco, F., Tristezza, M., Tufariello, M., & Grieco, F. (2010) · Antonie van Leeuwenhoek · doi:10.1007/s10482-010-9475-8 · Cited by 66
Arévalo‐Villena, M., Iranzo, J. F. Ú., Otero, R. R. C., & Pérez, A. I. B. (2005) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2005.02627.x · Cited by 65 · cited 1×
“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×
“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].”
BackgroundHyma, 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 62
Costello, P. J., Siebert, T. E., Solomon, M., & Bartowsky, E. J. (2012) · Journal of Applied Microbiology · doi:10.1111/jam.12098 · Cited by 61 · cited 1×
“Oenococcus oeni Ethyl esters Wine Fruit-like [98]”
Saccharomyces 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 61 · cited 2×
“cerevisiae was domesticated from the production of food and beverages such as bread and wine or beer, respectively [38,39].”
BackgroundInfluence 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
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×
“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].”
BackgroundInfluentialBrizuela, 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
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×
“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
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×
“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×
“, by metabolites exchange between yeasts) resulting in the enhancement of the chemical and sensory profile of wines [22,23].”
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
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×
“cerevisiae indigenous populations is linked to certain regions and environment conditions [45,46].”
BackgroundMendes, I., Sanchez, I., Franco‐Duarte, R., Camarasa, C., Schuller, D. E., Dequin, S., & Sousa, M. J. (2017) · BMC Genomics · doi:10.1186/s12864-017-3816-1 · Cited by 54
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
Genetic improvement of non-GMO wine yeasts: Strategies, advantages and safety
Pérez‐Torrado, R., Querol, A., & Guillamón, J. M. (2015) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2015.05.002 · Cited by 52
Different techniques for reducing alcohol levels in wine: A review
Öztürk, B., & Anli, E. (2014) · BIO Web of Conferences · doi:10.1051/bioconf/20140302012 · Cited by 50
Acetic acid bacteria isolated from grapes of South Australian vineyards
Mateo, E., Torija, M.-J., Mas, A., & Bartowsky, E. J. (2014) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2014.03.010 · Cited by 50
Tilloy, V., Cadière, A., Ehsani, M., & Dequin, S. (2015) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2015.06.027 · Cited by 49
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×
“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
Békal, S., BEEUMEN, J. V., Samyn, B., Garmyn, D., Henini, S., Diviès, C., & Prévost, H. (1998) · Journal of Bacteriology · doi:10.1128/jb.180.3.647-654.1998 · Cited by 45
Hu, L., Wang, J., Ji, X., Liu, R., Chen, F., & Zhang, X. (2018) · Journal of Food Science and Technology · doi:10.1007/s13197-018-3325-5 · Cited by 45 · cited 1×
“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
Zhang, B., Xu, D., Duan, C., & Yan, G. (2019) · Process Biochemistry · doi:10.1016/j.procbio.2019.11.007 · Cited by 44 · cited 2×
“, 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×
“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×
“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×
“cerevisiae in terms of higher alcohol production [34,35].”
BackgroundContribution of Yeast in Wine Aroma and Flavour
Mina, M., & Tsaltas, D. (2017) · InTech eBooks · doi:10.5772/intechopen.70656 · Cited by 38 · cited 2×
“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].”
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
Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
Ferrando, N., Araque, I., Ortís, A., Thornes, G., Bautista‐Gallego, J., Bordons, A., & Reguant, C. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109779 · Cited by 38 · cited 1×
“This deacidification of wine reduces the sour taste that an excess of malic acid could give [5,86].”
BackgroundBadotti, F., Moreira, A. P. B., Tonon, L. A. C., de Lucena, B. T. L., Gomes, F. D. C. O., Krüger, R. H., Thompson, C. C., de Morais, M. A., Rosa, C. A., & Thompson, F. L. (2014) · Antonie van Leeuwenhoek · doi:10.1007/s10482-014-0296-z · Cited by 36
Higher alcohols concentration and its relation with the biological aging evolution
Muñoz-Rodríguez, D., Peinado, R. A., Medina, M., & Moreno, J. J. (2005) · European Food Research and Technology · doi:10.1007/s00217-005-0161-4 · Cited by 35 · cited 1×
“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].”
BackgroundBarbosa, C. R., García‐Martínez, J., Pérez-Ortín, J. E., & Mendes‐Ferreira, A. (2015) · PLoS ONE · doi:10.1371/journal.pone.0122709 · Cited by 34
Liu, 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
Lytra, G., Miot‐Sertier, C., Moine, V., Coulon, J., & Barbe, J. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109294 · Cited by 34 · cited 2×
“, (2S)-2-hydroxy-n-me-thylpentanoic acid Merlot wine Black-berry and jammy-fruit notes [100]”
BackgroundDiversity of acetic acid bacteria present in healthy grapes from the Canary Islands
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
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×
“cerevisiae do not follows linear relationships [48,49].”
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×
“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
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×
“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
Devi, A., & Anu‐Appaiah, K. A. (2020) · LWT · doi:10.1016/j.lwt.2020.110246 · Cited by 24 · cited 2×
“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
Impact ofPediococcusspp. on Pinot noir Wine Quality and Growth ofBrettanomyces
Strickland, M. T., Schopp, L. M., Edwards, C. G., & Osborne, J. (2016) · American Journal of Enology and Viticulture · doi:10.5344/ajev.2015.15011 · Cited by 21
Genetic Diversity and Association Study of Aromatics in Grapevine
Yang, X., Guo, Y., Zhu, J., Niu, Z., Shi, G., Liu, Z., Li, K., & Guo, X. (2017) · Journal of the American Society for Horticultural Science · doi:10.21273/jashs04086-17 · Cited by 21
A Prefiltered Cuckoo Search Algorithm with Geometric Operators for Solving Sudoku Problems
Soto, R., Crawford, B., Galleguillos, C., Monfroy, É., & Paredes, F. (2014) · The Scientific World JOURNAL · doi:10.1155/2014/465359 · Cited by 20
An Influence of Different Yeast Species on Wine Aroma Composition
Jeromel, A., Korenika, A.-M. J., & Tomaz, I. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-815271-3.00006-3 · Cited by 18
Co-evolution as Tool for Diversifying Flavor and Aroma Profiles of Wines
Morrison‐Whittle, P., Lee, S., Fedrizzi, B., & Goddard, M. R. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00910 · Cited by 17
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×
“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
Lactic Acid Bacteria and Malolactic Fermentation in Wine
Lonvaud‐Funel, A. (2015) · Wiley eBooks · doi:10.1002/9781118868386.ch15 · Cited by 12 · cited 8×
“More recent studies have positively correlated the presence of Leuconostoc sp. with floral and buttery-like aromas [102].”
BackgroundInfluentialEgue, L. A. N., Bouatenin, K. M. J., N’guessan, F. K., & Koussémon-Camara, M. (2018) · Microbial Pathogenesis · doi:10.1016/j.micpath.2018.08.007 · Cited by 11 · cited 1×
“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×
“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×
“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
Hommel, R. K. (2014) · Encyclopedia of Food Microbiology · doi:10.1016/b978-0-12-384730-0.00148-8 · Cited by 3
Research works printed but not linked: 5
- (2020, November 15). National Center for Biotechnology NCBI Taxonomy Browser, Available online: https://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi.
- Carrau, F. (2006). Native yeasts for low input winemaking: Searching for wine diversity and increased complexity. Advances in Applied Microbiology V. 111, Academic Press.
- Morata, A. (2018). Malolactic Fermentation. Red Wine Technology, Academic Press.
- Amaresan, N., Annapurna, K., Sankaranarayanan, A.M., and Senthil Kumar, K.K. (2020). Mitesh Dwivedi Gluconobacter. Beneficial Microbes in Agro-Ecology, Academic Press.
- Cifuentes, A. (2021). Microbiomics to Define Wine Terroir. Comprehensive Foodomics, Elsevier.
Cited by
Sorted by citations
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
“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
“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
Liang, L., Ma, Y., Jiang, Z., Sam, F. E., Peng, S., Li, M., & Wang, J. (2022) · Food Research International · doi:10.1016/j.foodres.2022.112379 · Cited by 74
Wang, F., Zhao, P., Du, G., Zhai, J., Guo, Y., & Wang, X. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139981 · Cited by 66
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
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
