Vertaisarvioitu katsausartikkeli tieteellisessä aikakauslehdessä (A2)

Aroma characteristics of volatile compounds brought by variations in microbes in winemaking

Julkaisun tekijätLiu Shuxun, Lou Ying, Li Yixian, Zhao Yan, Laaksonen Oskar, Li Ping, Zhang Jiaojiao, Battino Maurizio, Yang Baoru, Gu Qing



JournalFood Chemistry

Tietokannassa oleva lehden nimiFOOD CHEMISTRY

Lehden akronyymiFOOD CHEM

Artikkelin numero 136075


Sivujen määrä14





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.

Last updated on 2023-22-05 at 12:28