The DOI matches its Crossref record; 10 of the 10 references it cites were found in a registry or an index.
Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Open accessAbstract
Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.
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Citations
Cites
Structure, function and diversity of the healthy human microbiome
The Human Microbiome Project Consortium (2012) · Nature · doi:10.1038/nature11234 · Cited by 11,726
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Yeast and bacterial modulation of wine aroma and flavour
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“plantarum shows a different enzymatic profile compared to other LAB species, which suggests that this species could play an important role in the wine aroma profile [121,145].”
BackgroundThe ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
Bartowsky, E. J., & Henschke, P. A. (2004) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2004.05.013 · Cited by 370
De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
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Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids
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“Certain Pediococcus and Lactobacillus strains also have a role [174] in the production of these unpleasant compounds.”
BackgroundGamero, A., Quintilla, R., Groenewald, M., Alkema, W., Boekhout, T., & Hazelwood, L. (2016) · Food Microbiology · doi:10.1016/j.fm.2016.07.006 · Cited by 133
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Cited by
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
Carpena, M., Fraga-Corral, M., Otero, P., Nogueira, R. A., Garcia-Oliveira, P., Prieto, M. A., & Simal-Gandara, J. (2020) · Foods · doi:10.3390/foods10010051 · Cited by 172
“Besides, same species synthesized very low amounts of 1-propanol [3,8,19].”
BackgroundInfluentialWang, F., Zhao, P., Du, G., Zhai, J., Guo, Y., & Wang, X. (2024) · Food Chemistry · doi:10.1016/j.foodchem.2024.139981 · Cited by 66
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
“Normally, most of the concentration of fermentative aroma compounds is below the OT, and consequently does not contribute individually, in a significant way, to the typical aroma of wines [62].”
BackgroundInfluentialRuiz, 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
Self-citationThe impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
Kanter, J.-P., Benito, S., Brezina, S., Beisert, B., Fritsch, S., Patz, C.-D., & Rauhut, D. (2020) · Food Chemistry: X · doi:10.1016/j.fochx.2019.100072 · Cited by 27
Metadata
- Authors
- Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A., & Moreno-Arribas, M.
- Venue
- Molecules
- Publisher
- MDPI AG
- Published
- 2017-01-24
- Volume
- 22
- Issue
- 2
- Pages
- 189
- ISSN
- 1420-3049 (ISSN-L)
- OpenAlex
- W2579953667
- Cited by
- 324
- References
- 10
- FWCI
- 30.20
- Type
- journal article
- Language
- en
- Open access
- gold
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