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Secondary aroma: influence of wine microorganisms in their aroma profile

2021Journal article Open access
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dc.contributor.authorCarpena Rodríguez, María
dc.contributor.authorFraga-Corral, Maria
dc.contributor.authorOtero, Paz
dc.contributor.authorNogueira, Raquel A.
dc.contributor.authorGarcia-Oliveira, Paula
dc.contributor.authorPrieto Lage, Miguel A.
dc.contributor.authorSimal-Gandara, Jesus
dc.date.accessioned2018-02-19T10:00:00Z
dc.date.accessioned2021-12-02T16:31:51Z
dc.date.available2018-01-19T10:00:00Z
dc.date.available2021-12-02T16:31:51Z
dc.date.issued2021
dc.description.abstractAroma 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.en_EN
dc.description.sponsorshipThe research leading to these results was supported by FEDER under the program Interreg V-A Spain-Portugal (POPTEC) 2014–2020 ref. 0377_IBERPHENOL_6_E and ref. 0181_NANOEATERS_ 01_E; by Xunta de Galicia supporting with the Axudas Conecta Peme the IN852A 2018/58 NeuroFood Project and the program EXCELENCIA-ED431F 2020/12; by EcoChestnut Project (Erasmus+ KA202) that supports the work of M. Carpena; by Ibero-American Program on Science and Technology (CYTED—AQUA-CIBUS, P317RT0003) and by the Bio Based Industries Joint Undertaking (JU) under grant agreement No 888003 UP4HEALTH Project (H2020-BBI-JTI-2019), the JU receives support from the European Union’s Horizon 2020 research and innovation program and the Bio Based Industries Consortium. The research leading to these results was supported by MICINN with the Ramón&Cajal grant for M. A. Prieto (RYC-2017-22891) and the Juan de la Cierva_incorporación grant for P. Otero (IJCI-2016-27774); by Xunta de Galicia and University of Vigo supporting the postdoctoral grant of M. Fraga-Corral (ED481B-2019/096) and the pre-doctoral grant for P. García-Oliveira (ED481A-2019/295).
dc.description.versioninfo:eu-repo/semantics/publishedVersionen_EN
dc.identifier.citationCarpena, Maria; Fraga-Corral, Maria; Otero, Paz; Nogueira, Raquel A.; Garcia-Oliveira, Paula; Prieto, Miguel A.; Simal-Gandara, Jesus (2021). Secondary aroma: influence of wine microorganisms in their aroma profile. Foods. ISSN 2304-8158. 10:1, p. 1-26en_EN
dc.identifier.doi10.3390/foods10010051en_EN
dc.identifier.urihttp://hdl.handle.net/10198/24441
dc.language.isoeng
dc.peerreviewedyesen_EN
dc.relationSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
dc.subjectFermentationen_EN
dc.subjectLactic acid bacteriaen_EN
dc.subjectNon-saccharomyces yeastsen_EN
dc.subjectStrain variabilityen_EN
dc.subjectVolatile compoundsen_EN
dc.subjectWine secondary aromaen_EN
dc.titleSecondary aroma: influence of wine microorganisms in their aroma profileen_EN
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleSustainable and cost-effective production process for the upcycling of olive, grape and nut by-products into 4 natural and healthy ingredients for nutraceutical and cosmetic applications
oaire.awardURIinfo:eu-repo/grantAgreement/EC/H2020/888003/EU
oaire.fundingStreamH2020
person.familyNameFraga-Corral
person.familyNameGarcía-Oliveira
person.familyNamePrieto Lage
person.givenNameMaria
person.givenNamePaula
person.givenNameMiguel A.
person.identifier1054547
person.identifier107688
person.identifier.ciencia-id1616-98AD-4546
person.identifier.ciencia-id781F-C144-9DBD
person.identifier.ciencia-id221E-1E00-AB74
person.identifier.orcid0000-0002-5663-9239
person.identifier.orcid0000-0003-4058-3709
person.identifier.orcid0000-0002-3513-0054
person.identifier.ridG-7335-2017
person.identifier.ridG-4516-2011
person.identifier.scopus-author-id56346469200
person.identifier.scopus-author-id35937495700
project.funder.identifierhttp://doi.org/10.13039/501100008530
project.funder.nameEuropean Commission
rcaap.rightsopenAccessen_EN
rcaap.typearticleen_EN
relation.isAuthorOfPublication446f0a90-be7c-4111-9949-42475fda0e6a
relation.isAuthorOfPublication2317d016-9037-42de-81b9-fe1cd505b8c5
relation.isAuthorOfPublication13260615-fd28-4b8b-9dd4-8a8466007579
relation.isAuthorOfPublication.latestForDiscovery13260615-fd28-4b8b-9dd4-8a8466007579
relation.isProjectOfPublication9980c0d6-0317-49a0-a44d-b8aedf2294a5
relation.isProjectOfPublication.latestForDiscovery9980c0d6-0317-49a0-a44d-b8aedf2294a5

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