ReviewJournal of industrial microbiology & biotechnology2011
Wine flavor and aroma.
Review in Journal of industrial microbiology & biotechnology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 144 papers, 2 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
144 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Molecular Insights into the Aroma Difference between Beer and Wine: A Meta-Analysis-Based Sensory Study Using Concentration Leveling Tests.Journal of agricultural and food chemistry · 2024Pooled it
- Effects of Basal Defoliation on Wine Aromas: A Meta-Analysis.Molecules (Basel, Switzerland) · 2018Pooled it
- Region-associated microbial signatures persist during inoculated fermentation of Nebbiolo grapes.Applied and environmental microbiology · 2026Article
- Yamasachi Wine: Characterization of Aroma Compounds and Its Masking Effect Against Phenolic Off-Flavor.Foods (Basel, Switzerland) · 2026Article
- Impact of Maturity on Volatile Flavor Compounds and Sensory Quality of Distilled Spirit from Hetianhong Table Grapes.Foods (Basel, Switzerland) · 2026Article
- Traditional and Emerging Maceration Techniques in Red Winemaking: Extraction Mechanisms Shaping Phenolic Composition, Volatile Profile, and Sensory Expression.Foods (Basel, Switzerland) · 2026Review
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- The Influence of Wood-Derived Compounds on the Quality of Alcoholic Beverages.Molecules (Basel, Switzerland) · 2026Review
- SOMolecules (Basel, Switzerland) · 2026Article
- Aromatic Profile and Phenolic Composition of White Wines from Hybrid Grapes Grown onto Different Rootstocks and Regions of Brazil.ACS omega · 2026Article
- Improvement of organoleptic properties ofFood chemistry: X · 2026Article
- Characterization of Low-Alcohol Wines Obtained by Post-Fermentative Reverse Osmosis and Vacuum Concentration.Foods (Basel, Switzerland) · 2026Article
- Enhancing the Signature Rose Aroma ofFoods (Basel, Switzerland) · 2026Article
- Single nucleotide polymorphism information estimates breed and variety composition ratio in food.Current research in food science · 2026Article
- Screening of flavor-enhancing yeast and its role in fig fermentation.Frontiers in bioengineering and biotechnology · 2026Article
- Integrative multi-omics reveals genetic and transcriptomic determinants of aroma formation during alcoholic fermentation inFrontiers in microbiology · 2026Article
- Exploring the Volatile Fingerprinting of Young Portuguese Monovarietal Red Wines by HS-SPME-GC×GC-TOFMS: A Five-Year Study.Molecules (Basel, Switzerland) · 2025Article
- Regulation of ethyl ester synthesis in two apple (Food chemistry. Molecular sciences · 2025Article
- A Comprehensive Literature Review on the Role of Bentonite in White Wine Protein Stabilization.Foods (Basel, Switzerland) · 2025Review
- Advances in the sustainable biosynthesis of valuable terpenoid flavor compounds and precursors in micro-organisms.Biotechnology for biofuels and bioproducts · 2025Review
84 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The perception of wine flavor and aroma is the result of a multitude of interactions between a large number of chemical compounds and sensory receptors. Compounds interact and combine and show synergistic (i.e., the presence of one compound enhances the perception of another) and antagonistic (a compound suppresses the perception of another) interactions. The chemical profile of a wine is derived from the grape, the fermentation microflora (in particular the yeast Saccharomyces cerevisiae), secondary microbial fermentations that may occur, and the aging and storage conditions. Grape composition depends on the varietal and clonal genotype of the vine and on the interaction of the genotype and its phenotype with many environmental factors which, in wine terms, are usually grouped under the concept of "terroir" (macro, meso and microclimate, soil, topography). The microflora, and in particular the yeast responsible for fermentation, contributes to wine aroma by several mechanisms: firstly by utilizing grape juice constituents and biotransforming them into aroma- or flavor-impacting components, secondly by producing enzymes that transform neutral grape compounds into flavor-active compounds, and lastly by the de novo synthesis of many flavor-active primary (e.g., ethanol, glycerol, acetic acid, and acetaldehyde) and secondary metabolites (e.g., esters, higher alcohols, fatty acids). This review aims to present an overview of the formation of wine flavor and aroma-active components, including the varietal precursor molecules present in grapes and the chemical compounds produced during alcoholic fermentation by yeast, including compounds directly related to ethanol production or secondary metabolites. The contribution of malolactic fermentation, ageing, and maturation on the aroma and flavor of wine is also discussed.
Indexed as
Identifiers
21786136What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.