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

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 bacteria, is considered by wine...

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Authors: Belda Aguilar, Ignacio, Ruiz, Javier, Esteban Fernández, Adelaida, Navascués, Eva, Marquina Díaz, Domingo, Santos de la Sen, Antonio, Moreno-Arribas, M. Victoria
Format: article
Publication Date:2017
Country:España
Institution:Universidad Complutense de Madrid (UCM)
Repository:Docta Complutense
Language:English
OAI Identifier:oai:docta.ucm.es:20.500.14352/17984
Online Access:https://hdl.handle.net/20.500.14352/17984
Access Level:Open access
Keyword:579
663.2
wine aroma
wine flavour
wine microbiome
yeast
non-Saccharomyces
lactic acid bacteria
oral microbiota
genetic and transcriptional directions
Biología
Microbiología (Biología)
24 Ciencias de la Vida
2414 Microbiología
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oai_identifier_str oai:docta.ucm.es:20.500.14352/17984
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spelling Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality ImprovementBelda Aguilar, IgnacioRuiz, JavierEsteban Fernández, AdelaidaNavascués, EvaMarquina Díaz, DomingoSantos de la Sen, AntonioMoreno-Arribas, M. Victoria579663.2wine aromawine flavourwine microbiomeyeastnon-Saccharomyceslactic acid bacteriaoral microbiotagenetic and transcriptional directionsBiologíaMicrobiología (Biología)24 Ciencias de la Vida2414 MicrobiologíaWine 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 bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.MDPIUniversidad Complutense de Madrid20172017-01-2420172017-01-24journal articlehttp://purl.org/coar/resource_type/c_6501info:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.14352/17984reponame:Docta Complutenseinstname:Universidad Complutense de Madrid (UCM)Inglésengopen accesshttp://purl.org/coar/access_right/c_abf2Atribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/info:eu-repo/semantics/openAccessoai:docta.ucm.es:20.500.14352/179842026-06-02T12:44:21Z
dc.title.none.fl_str_mv Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
title Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
spellingShingle Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
Belda Aguilar, Ignacio
579
663.2
wine aroma
wine flavour
wine microbiome
yeast
non-Saccharomyces
lactic acid bacteria
oral microbiota
genetic and transcriptional directions
Biología
Microbiología (Biología)
24 Ciencias de la Vida
2414 Microbiología
title_short Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
title_full Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
title_fullStr Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
title_full_unstemmed Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
title_sort Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement
dc.creator.none.fl_str_mv Belda Aguilar, Ignacio
Ruiz, Javier
Esteban Fernández, Adelaida
Navascués, Eva
Marquina Díaz, Domingo
Santos de la Sen, Antonio
Moreno-Arribas, M. Victoria
author Belda Aguilar, Ignacio
author_facet Belda Aguilar, Ignacio
Ruiz, Javier
Esteban Fernández, Adelaida
Navascués, Eva
Marquina Díaz, Domingo
Santos de la Sen, Antonio
Moreno-Arribas, M. Victoria
author_role author
author2 Ruiz, Javier
Esteban Fernández, Adelaida
Navascués, Eva
Marquina Díaz, Domingo
Santos de la Sen, Antonio
Moreno-Arribas, M. Victoria
author2_role author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidad Complutense de Madrid
dc.subject.none.fl_str_mv 579
663.2
wine aroma
wine flavour
wine microbiome
yeast
non-Saccharomyces
lactic acid bacteria
oral microbiota
genetic and transcriptional directions
Biología
Microbiología (Biología)
24 Ciencias de la Vida
2414 Microbiología
topic 579
663.2
wine aroma
wine flavour
wine microbiome
yeast
non-Saccharomyces
lactic acid bacteria
oral microbiota
genetic and transcriptional directions
Biología
Microbiología (Biología)
24 Ciencias de la Vida
2414 Microbiología
description 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 bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.
publishDate 2017
dc.date.none.fl_str_mv 2017
2017-01-24
2017
2017-01-24
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://hdl.handle.net/20.500.14352/17984
url https://hdl.handle.net/20.500.14352/17984
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Atribución 3.0 España
https://creativecommons.org/licenses/by/3.0/es/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Docta Complutense
instname:Universidad Complutense de Madrid (UCM)
instname_str Universidad Complutense de Madrid (UCM)
reponame_str Docta Complutense
collection Docta Complutense
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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