Yeasts and Wine Flavour

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Enzymes for Wine Fermentation: Current and Perspective Applications (2018, background): “, ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl octanoate, ethyl decanoate) contribute to the most desirable fruity wine flavors [36,37].”
Malolactic Fermentation: The ABC’s of MLF (2016, background): “As the chain length of fatty acids increase, the volatility decreases and the odour changes from sour to rancid and cheesy (Francis & Newton, 2005; Ugliano & Henschke, 2008).”
Understanding and managing nitrogen nutrition in grapevine: a review (2021, background): “For their growth and development, they assimilate soluble sugars, their major source of carbon, along with a mixture of nutrients, including lipids and N compounds (Ugliano and Henschke, 2009).”
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region (2018, background): “cerevisiae, must be implemented among native yeasts before exploiting them as blends of starters to obtain wines with specific regional characteristics and styles [54].”