eprintid: 6772 rev_number: 6 eprint_status: archive userid: 2 dir: disk0/00/00/67/72 datestamp: 2023-04-17 23:30:10 lastmod: 2023-04-17 23:30:10 status_changed: 2023-04-17 23:30:10 type: article metadata_visibility: show creators_name: Liu, Shuxun creators_name: Lou, Ying creators_name: Li, Yixian creators_name: Zhao, Yan creators_name: Laaksonen, Oskar creators_name: Li, Ping creators_name: Zhang, Jiaojiao creators_name: Battino, Maurizio creators_name: Yang, Baoru creators_name: Gu, Qing creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: maurizio.battino@uneatlantico.es creators_id: creators_id: title: Aroma characteristics of volatile compounds brought by variations in microbes in winemaking ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica full_text_status: none abstract: 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 publication: Food Chemistry volume: 420 pagerange: 136075 id_number: doi:10.1016/j.foodchem.2023.136075 refereed: TRUE issn: 03088146 official_url: http://doi.org/10.1016/j.foodchem.2023.136075 access: close language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica 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