Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

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Belda, Ignacio; Ruiz, Javier; Esteban-Fernández, Adelaida; Navascués, Eva; Marquina, Domingo; Santos, Antonio; Moreno-Arribas, M. Victoria;
(2017)
  • Publisher: MDPI AG
  • Journal: Molecules, volume 22, issue 2 (issn: 1420-3049, eissn: 1420-3049)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.3390/molecules22020189, pmc: PMC6155689
  • Subject: Biología | oral microbiota | QD241-441 | wine aroma | non-Saccharomyces | lactic acid bacteria | yeast | wine flavour | wine microbiome | Organic chemistry | Review | genetic and transcriptional directions | Microbiología
    mesheuropmc: food and beverages | digestive, oral, and skin physiology

Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid b... View more
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