Yeast and bacterial modulation of wine aroma and flavour

By J. H. Swiegers, E. Bartowsky, P. Henschke, I. S. Pretorius. 2005

1,188 citations recorded by the source corpus.

Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth-feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape-derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat-related wines and the fruity volatile thiols define Sauvignon-related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth-feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth-feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour-active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape-derived molecules and by producing flavour-active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.

Subfields: Biotechnology, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/3419802aae85acbb5b03c7d579130daf31943510

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In Biotechnology

1. M. Toit
2. N. Jolly
3. L. Engelbrecht
4. I. S. Pretorius
5. E. Lerm
6. O. Augustyn

In Food Science

1. N. Jolly
2. I. S. Pretorius
3. Cristian Varela
4. M. Toit
5. O. Augustyn
6. V. Martín
7. M. J. Valera
8. E. Boido

In Molecular Biology

1. N. Jolly
2. M. Toit
3. Cristian Varela
4. Braulio Esteve-Zarzoso
5. I. Andorrà
6. A. Mas
7. J. Guillamón
8. M. Berradre

Citations in the corpus

• Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review (2018, background): “Even though SC produces most of the ethanol in wine, the NS yeasts present in the grape must, play a significant role in producing aroma compounds [16,100], contributing to diverse ‘flavor phenotypes’.”
• The role and use of non-saccharomyces yeasts in wine production (2017, background): “cerevisiae is the most important yeast for wine production and is responsible for the metabolism of grape sugar to alcohol and CO2 (Reed & Peppler, 1973; Fleet, 1993; Pretorius et a!., 1999; Pretorius, 2003; Swiegers & Pretorius, 2005; Swiegers et al., 2005).”
• Yeasts in floral nectar of some South African plants: Quantification and associations with pollinator type and sugar concentration (2009, background): “Another important aspect of yeasts to take into account is their ability to produce a wide range of scents (e.g. Majdak et al., 2002; Swiegers et al., 2005).”
• Effect of pure and mixed cultures of the main wine yeast species on grape must fermentations (2010, background): “The metabolism of these three groups of amino acids with differential consumption (aliphatic, aromatic and sulphur amino acids) has a great impact on the synthesis of aroma compounds [44, 45 ].”
• Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “However, cellar surfaces play a smaller role than grapes as a source of non-Saccharomyces yeasts, as S. cerevisiae is the predominant yeast inhabiting such surfaces (Peynaud & Domercq, 1959; Rosini, 1984; LonvaudFunel, 1996; Pretorius, 2000).”
• Biochemical Changes throughout Grape Berry Development and Fruit and Wine Quality (2007, neutral): “…of the wine it has been object of numerous studies and the chemical basis and diversity of grape and wine odoriferous compounds has been reviewed in detail (Bayonove et al. 1998; Oliveira 2000; Ribéreau-Gayon et al. 2000; Mateo and Ji-ménez 2000; Blouin and Cruège 2003; Swiegers et al. 2005).”
• Malolactic Fermentation: The ABC’s of MLF (2016, background): “The sensory perception of diacetyl is highly dependent on a number of factors, including the style, age and type of wine (Swiegers et al., 2005; Costello, 2006), as well as the presence of other compounds that are able to react with diacetyl e.g. SO2 (Martineau et al., 1995; Bartowsky et al.,…”