ReviewFoods (Basel, Switzerland)2022
Role of Yeasts on the Sensory Component of Wines.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
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Who cites it
31 citing papers in PubMed.
- Effects of Different Rootstocks on the Physicochemical Properties and Aromatic Compounds of 'Cabernet Sauvignon' Wine.Foods (Basel, Switzerland) · 2026Article
- Beyond Taxonomy: A Matrix-Trait-Function Framework for Predictive Selection of Non-Microorganisms · 2026Review
- SOMolecules (Basel, Switzerland) · 2026Article
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Synergistic Effect of Enzyme-Assisted Fermentation on Phytochemical Content, Volatile Profile, and Antioxidant, Antidiabetic, and ACE Inhibitory Properties of Sea Buckthorn-Based Cereal Beverages.Food science & nutrition · 2025Article
- ZnFood chemistry. Molecular sciences · 2025Article
- From spontaneous to controlled: Simulating key aroma chemical characteristics of spontaneous fermentation with synthetic microbial community in Italian Riesling wine.Food chemistry: X · 2025Article
- Effect of Wine Yeast (Foods (Basel, Switzerland) · 2025Article
- High-Vigor Rootstock Exacerbates Herbaceous Notes inFoods (Basel, Switzerland) · 2025Article
- The Impact of Fermenter Shape on the Performance of White Wine Alcoholic Fermentation and the Composition of the Resulting Wines in Laboratory-Scale Trials.Journal of food science · 2025Article
- Qualitative Proteomic Profiling ofFoods (Basel, Switzerland) · 2025Article
- Beyond Color Extraction: How Pulsed Electric Fields and Sulfites Affect Phenolic and Volatile Compounds of Primitivo Red Wine.Foods (Basel, Switzerland) · 2025Article
- A Snapshot of Microbial Succession and Volatile Component Dynamics of Marselan Wine in Xinjiang During Spontaneous Fermentation.Foods (Basel, Switzerland) · 2025Article
- Effect of Mannoprotein-Producing Yeast on Viscosity and Mouthfeel of Red Wine.Foods (Basel, Switzerland) · 2025Article
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Microbial communities from distinctFrontiers in fungal biology · 2025Article
- Comparison betweenFrontiers in microbiology · 2025Article
- Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation withFrontiers in microbiology · 2025Article
- Sequential Fermentation in Red WineFoods (Basel, Switzerland) · 2024Article
- Impact of must clarification treatments on chemical and sensory profiles of kiwifruit wine.NPJ science of food · 2024Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
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