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

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

Journal: Food chemistry 2023;420():136075

PMID: 37037113

Full Text on Elsevier Science View on PubMed

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.

Address: Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland.; College of Food and Health, Zhejiang Agriculture and Forestry University, Hangzhou, Zhejiang 311300, China.; Department of Clinical Sciences, Faculty of Medicine, Polytechnic University of Marche, Ancona 60131, Ancona, Italy; International Joint Research Laboratory of Intelligent Agriculture and Agri-Product Processing, Jiangsu University, Zhenjiang 212013, China; Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, 39011 Santander, Spain. Electronic address: [email protected].; Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: [email protected].; Key Laboratory for Food Microbial Technology of Zhejiang Province, College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2023.136075

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MeSH Terms: Odorants, Ecosystem, Fermentation, Wine, Yeasts