TY  - JOUR
A1  - Liu, Shuxun
A1  - Lou, Ying
A1  - Li, Yixian
A1  - Zhao, Yan
A1  - Laaksonen, Oskar
A1  - Li, Ping
A1  - Zhang, Jiaojiao
A1  - Battino, Maurizio
A1  - Yang, Baoru
A1  - Gu, Qing
AV  - none
TI  - Aroma characteristics of volatile compounds brought by variations in microbes in winemaking
ID  - uneatlantico6772
VL  - 420
SN  - 03088146
UR  - http://doi.org/10.1016/j.foodchem.2023.136075
Y1  - 2023///
N2  - 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.
JF  - Food Chemistry
ER  -