Liu, Shuxun and Lou, Ying and Li, Yixian and Zhao, Yan and Laaksonen, Oskar and Li, Ping and Zhang, Jiaojiao and Battino, Maurizio and Yang, Baoru and Gu, Qing UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, UNSPECIFIED, maurizio.battino@uneatlantico.es, UNSPECIFIED, UNSPECIFIED (2023) Aroma characteristics of volatile compounds brought by variations in microbes in winemaking. Food Chemistry, 420. p. 136075. ISSN 03088146
Full text not available from this repository.Abstract
Wine is a highly complex mixture of components with different chemical natures. These components largely define wine’s appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine’s sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine’s aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research.
| Item Type: | Article |
|---|---|
| Subjects: | Subjects > Nutrition |
| Divisions: | Europe University of Atlantic > Research > Scientific Production |
| Depositing User: | Sr Bibliotecario |
| Date Deposited: | 17 Apr 2023 09:03 |
| Last Modified: | 21 Oct 2024 12:20 |
| URI: | http://repositorio.funiber.org/id/eprint/6772 |
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