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Title

Microbial contribution to wine aroma and its intended use for wine quality improvement

AuthorsBelda, Ignacio; Esteban-Fernández, Adelaida ; Santos, Antonio; Moreno-Arribas, M. Victoria
Issue Date24-Jan-2017
PublisherMultidisciplinary Digital Publishing Institute
CitationMolecules 22 (2): 189 (2017)
AbstractWine 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.
DescriptionThis article is an open access article distributed under the terms and conditions of the Creative Commons Attribution.-- et al.
Publisher version (URL)https://doi.org/10.3390/molecules22020189
URIhttp://hdl.handle.net/10261/149349
DOI10.3390/molecules22020189
ISSN1420-3049
Appears in Collections:(CIAL) Artículos
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