Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Abstract

Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic fermentation is in turn, responsible for transforming grape juice into wine and providing secondary aromas. Secondary aroma can be influenced by different factors; however, the influence of the microorganisms is one of the main agents affecting final wine aroma profile. Saccharomyces cerevisiae has historically been the most used yeast for winemaking process for its specific characteristics: high fermentative metabolism and kinetics, low acetic acid production, resistance to high levels of sugar, ethanol, sulfur dioxide and also, the production of pleasant aromatic compounds. Nevertheless, in the last years, the use of non-saccharomyces yeasts has been progressively growing according to their capacity to enhance aroma complexity and interact with S. cerevisiae, especially in mixed cultures. Hence, this review article is aimed at associating the main secondary aroma compounds present in wine with the microorganisms involved in the spontaneous and guided fermentations, as well as an approach to the strain variability of species, the genetic modifications that can occur and their relevance to wine aroma construction.

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine

“…For example, monoterpenes give wine distinctive floral aromas that represent the vinification character of wine grapes, adding complexity to the wine aroma ( Jeromel, Korenika, & Tomaz, 2019 ). Esters like ethyl hexanoate, ethyl octanoate, and ethyl decanoate from yeast metabolic during fermentation present fresh fruity aroma of young wines ( Carpena et al, 2020 ). Moreover, aromatic substances formed during barrel aging, such as guaiacol, whisky lactone, eugenol, and volatile phenols, conferring spicy, toasted, caramel-like notes and typical aged character to the wine ( De Rosso, Panighel, Dalla Vedova, Stella, & Flamini, 2009 ).…”

Dynamics of the Fermentation Process and Chemical Profiling of Pomegranate (Punica granatum L.) Wines Obtained by Different Cultivar×Yeast Combinations

“…This cluster characterized the wines fermented with EC1118, particularly from Jolly Red. Esters are typical products of fermentation related to secondary aroma of wines [44,45] and are mainly responsible for fruity notes. The compounds in this cluster have been related to perceptions such as apple (isobutyl-acetate, ethyl-2-methylbutyrate, ethyl-hexanoate, hexyl-acetate, isoamylhexanoate), banana (isoamyl-acetate, isobutyl-acetate, isoamyl-butyrate, ethyl-hexanoate), pineapple (ethyl-acetate, ethyl-butyrate, isoamyl-butyrate, isoamyl-hexanoate), and pear (isobutyl-acetate, isoamyl-acetate, ethyl-decanoate) [42,45].…”

“…Though their formation is not clearly defined, Clos yeasts seemed to express at higher levels such metabolic pathways. The last two clusters grouped several relevant compounds, including 2-phenylethanol and its acetate ester, potentially related to floral and honey perception [44], as well as medium-chain fatty acids (C6-C8-C10). No clear relation could be inferred with either cultivar or yeast.…”

Development of Korean Indigenous Low-Temperature-Tolerant Yeast for Enhancing the Flavor of Yakju

“…However, excessive production of higher alcohols has a negative impact on the aroma, and an appropriate concentration can have a positive impact, such as a fruity flavor [41]. Isoamyl alcohol is a major volatile compound among higher alcohols, which boosts the aroma and flavor [42]. S. cerevisiae W153 produced ~1.5 times more isoamyl alcohol than the control strain (S. cerevisiae W-3).…”