Yeast and its Importance to Wine Aroma - A Review
By M. G. Lambrechts, I. S. Pretorius. South African Journal of Enology and Viticulture, 2019
632 citations recorded by the source corpus.
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex, completely non-linear system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds; the bouquet of wine refers to the more complex flavour compounds which evolve as a result of fermentation, elevage and ageing. With the exception of terpenes in the aromatic grape varieties and alkoxypyrazines in the herbaceous cultivars, perceived flavour is the result of absolute amounts and specific ratios of many of these interactive compounds, rather than being attributable to a single "impact" compound. Without underestimating the complexity of these interactive effects or negating the definitive role played by the accumulated secondary grape metabolites in the varietal character of wine, this review will focus mainly on the contribution of yeast fermentation to the sensorial quality of the final product. Yeast and fermentation conditions are claimed to be the most important factors influencing the flavours in wine. Both spontaneous and inoculated wine fermentations are affected by the diversity of yeasts associated with the vineyard and winery. During the primary alcoholic fermentation of sugar, the wine yeast, Saccharomyces cerevisiae, together with other indigenous non-Saccharomyces species, produce ethanol, carbon dioxide and a number of by-products. Of these yeast-derived metabolites, the alcohols, acetates and C4-C8 1tfatty acid ethyl esters are found in the highest concentration in wine. While the volatile metabolites contribute to the fermentation bouquet ubiquitous to all young wines, the production levels of these by-products are variable and yeast strain specific. Therefore, this article also highlights the importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles. In the future, some winemakers may prefer to use mixtures of indigenous yeast species and tailored S. cerevisiae strains as starter cultures to reflect the biodiversity and stylistic distinctiveness of a given region. This will help winemakers to fullfil the consumer's demand for individual wines with intact local character and to ensure the survival of wine's most enthralling aspect - its endless variety.
Subfields: Food Science, Plant Science
View Paper: https://www.semanticscholar.org/paper/6fb96de589dfcca7148dc59d251ab5f3ebea0f69
How researchers see this paper
The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.
In Food Science
In Plant Science
Citations in the corpus
- Understanding and managing nitrogen nutrition in grapevine: a review (2021, background): “…a large number of aroma-active compounds; major volatile compounds derived from yeast metabolism include aldehydes, higher alcohols, esters and sulphur (S) compounds, all influencing wine flavour (Lambrechts and Pretorius, 2000; Santamaría et al., 2015; Garde-Cerdán et al., 2018) (Figure 10).”
- The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters (2019, background): “The main acetic acid ester, ethyl acetate, in concentrations higher than 12 mg/L produces undesired odor faults [27], which are of even more concern than acetic acid.”