ReviewFoods (Basel, Switzerland)2020
Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.
Review in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 42 papers.
What it found
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Who cites it
42 citing papers in PubMed, 151 citations in OpenAlex.
- Lipid oxidation, volatile, and taste-active compounds in Yu-Xiang shredded pork during processing.Food chemistry: X · 2026Article
- The influence of different raw material processing methods on the quality of mulberry fruit wine.Food chemistry: X · 2026Article
- Environmental contributors to bacterially dominated fermenting consortia of artisanal Mezcal.BMC microbiology · 2026Article
- Dynamic succession of the fermentation microbial community and its contribution to aroma in pomelo wine.Food chemistry. Molecular sciences · 2026Article
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles.Food chemistry: X · 2026Article
- Aromatic Profile and Phenolic Composition of White Wines from Hybrid Grapes Grown onto Different Rootstocks and Regions of Brazil.ACS omega · 2026Article
- Identification and Sensory Evaluation of 3-Sulfanylhexyl Propionate and 3-Sulfanylhexyl Butyrate in Wine.Journal of agricultural and food chemistry · 2026Article
- Evaluating Canadian yeast strains for novel new-make spirit applications.FEMS yeast research · 2026Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Solvent-Free Catalytic Synthesis of Ethyl Butyrate Using Immobilized Lipase Based on Hydrophobically Functionalized Dendritic Fibrous Nano-Silica.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential and Volatile Aroma Profiling of Red Wines from the Tarnave Vineyard.Molecules (Basel, Switzerland) · 2025Article
- Targeted quantitative analysis of the effect of hawthorn leaves on volatiles and nonvolatile polyphenols and amino acids in hawthorn wine.Food chemistry: X · 2025Article
- Volatilome Analysis for Differentiating Terroir Expression: A Case Study of Three Wineries in a Limestone-Rich, Warm-Climate Region.Molecules (Basel, Switzerland) · 2025Article
- Characterization of the aromatic profile of Ruché wine from Piedmont (Italy) with gas chromatography-mass spectrometry and unsupervised machine learning techniques.Journal of the science of food and agriculture · 2025Article
- The Fungal Microbiome in the Vineyard Ecosystem Plays a Key Role in Shaping the Regional Characteristics of Wine.Foods (Basel, Switzerland) · 2025Article
- Screening of IndigenousFoods (Basel, Switzerland) · 2025Article
- The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development.Microorganisms · 2025Review
- Effect of Indigenous Non-Foods (Basel, Switzerland) · 2025Article
- Microbiome-volatile metabolome analysis reveals aroma regulation driven by microbial niche competition in Jinggang honey pomelo wine.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
7 authors at 3 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
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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.