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Volume 22
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Review

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

by
Ignacio Belda
1,
Javier Ruiz
1,
Adelaida Esteban-Fernández
2,
Eva Navascués
3,
Domingo Marquina
1,
Antonio Santos
1,* and
M. Victoria Moreno-Arribas
2,*
1
Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
2
CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain
3
Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, 28040 Madrid, Spain
*
Authors to whom correspondence should be addressed.
Molecules 2017, 22(2), 189; https://doi.org/10.3390/molecules22020189
Submission received: 7 December 2016 / Revised: 14 January 2017 / Accepted: 19 January 2017 / Published: 24 January 2017
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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Abstract

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.
Keywords: wine aroma; wine flavour; wine microbiome; yeast; non-Saccharomyces; lactic acid bacteria; oral microbiota; genetic and transcriptional directions wine aroma; wine flavour; wine microbiome; yeast; non-Saccharomyces; lactic acid bacteria; oral microbiota; genetic and transcriptional directions

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MDPI and ACS Style

Belda, I.; Ruiz, J.; Esteban-Fernández, A.; Navascués, E.; Marquina, D.; Santos, A.; Moreno-Arribas, M.V. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules 2017, 22, 189. https://doi.org/10.3390/molecules22020189

AMA Style

Belda I, Ruiz J, Esteban-Fernández A, Navascués E, Marquina D, Santos A, Moreno-Arribas MV. Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules. 2017; 22(2):189. https://doi.org/10.3390/molecules22020189

Chicago/Turabian Style

Belda, Ignacio, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina, Antonio Santos, and M. Victoria Moreno-Arribas. 2017. "Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement" Molecules 22, no. 2: 189. https://doi.org/10.3390/molecules22020189

APA Style

Belda, I., Ruiz, J., Esteban-Fernández, A., Navascués, E., Marquina, D., Santos, A., & Moreno-Arribas, M. V. (2017). Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules, 22(2), 189. https://doi.org/10.3390/molecules22020189

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