relation: http://repositorio.uneatlantico.es/id/eprint/6772/
canonical: http://repositorio.uneatlantico.es/id/eprint/6772/
title: Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
creator: Liu, Shuxun
creator: Lou, Ying
creator: Li, Yixian
creator: Zhao, Yan
creator: Laaksonen, Oskar
creator: Li, Ping
creator: Zhang, Jiaojiao
creator: Battino, Maurizio
creator: Yang, Baoru
creator: Gu, Qing
subject: Alimentación
description: Wine is a highly complex mixture of components with different chemical natures. These components largely define wine’s appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine’s sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine’s aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research.
date: 2023
type: Artículo
type: PeerReviewed
identifier:   Artículo Materias > Alimentación <http://repositorio.uneatlantico.es/view/subjects/uneat=5Fsn.html> Universidad Europea del Atlántico > Investigación > Producción Científica <http://repositorio.uneatlantico.es/view/divisions/uneatlantico=5Fproduccion=5Fcientifica.html> Cerrado Inglés Wine is a highly complex mixture of components with different chemical natures. These components largely define wine’s appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine’s sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine’s aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research. metadata Liu, Shuxun; Lou, Ying; Li, Yixian; Zhao, Yan; Laaksonen, Oskar; Li, Ping; Zhang, Jiaojiao; Battino, Maurizio; Yang, Baoru y Gu, Qing mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, maurizio.battino@uneatlantico.es, SIN ESPECIFICAR, SIN ESPECIFICAR       (2023) Aroma characteristics of volatile compounds brought by variations in microbes in winemaking.  Food Chemistry, 420.  p. 136075.  ISSN 03088146     
relation: http://doi.org/10.1016/j.foodchem.2023.136075
relation: doi:10.1016/j.foodchem.2023.136075
language: en