Function of yeast species and strains in wine flavour.

By P. Romano, C. Fiore, M. Paraggio, M. Caruso, A. Capece. Journal of food microbiology, 2003

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The role and use of non-saccharomyces yeasts in wine production (2017, background): “…different yeasts is well documented (Castor, 1954; Suomalainen & Lehtonen, 1979; Soles et al., 1982; Nykänen, 1986; Rauhut, 1993; Romano & Suzzi, 1993a; Lambrechts & Pretorius, 2000; Rojas et al., 2003; Romano et al., 2003; Moreira et al., 2005; Swiegers & Pretorius, 2005; Swiegers et al., 2005).”
Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered. (2014, background): “The range of flavour compounds produced by different non-Saccharomyces yeasts is well documented (Castor, 1954; Suomalainen & Lehtonen, 1979; Soles et al., 1982; Nyk€anen, 1986; Herraiz et al., 1990; Rauhut, 1993; Romano & Suzzi, 1993a; Lema et al., 1996; Lambrechts & Pretorius, 2000; Rojas et al., ”
Effect of mixed culture fermentations on yeast populations and aroma profile (2012, background): “It is well established that the growth of Non-Saccharomyces yeast at the beginning of wine fermentation increases secondary metabolites, thus contributing to the taste and flavour of wines (Romano et al., 2003).”
Yeast and bacterial modulation of wine aroma and flavour (2005, background): “…yeasts do not only convert sugars to ethanol and carbon dioxide; they also produce a range of minor but sensorially important volatile metabolites that gives wine its vinous character (Schreier 1979, Etiévant 1991, Guth 1998, Rapp 1998, Lambrechts and Pretorius 2000, Romano et al. 2003) (Figure 5).”