Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Yeast and bacterial modulation of wine aroma and flavour

Yeast and bacterial modulation of wine aroma and flavour Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth‐feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape‐derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat‐related wines and the fruity volatile thiols define Sauvignon‐related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth‐feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth‐feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour‐active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape‐derived molecules and by producing flavour‐active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Australian Journal of Grape and Wine Research Wiley

Yeast and bacterial modulation of wine aroma and flavour

Download PDF
35 pages

Loading next page...
 
/lp/wiley/yeast-and-bacterial-modulation-of-wine-aroma-and-flavour-sfqt73eUGV
Publisher
Wiley
Copyright
Copyright © 2005 Wiley Subscription Services, Inc., A Wiley Company
ISSN
1322-7130
eISSN
1755-0238
DOI
10.1111/j.1755-0238.2005.tb00285.x
Publisher site
See Article on Publisher Site

Abstract

Wine is a highly complex mixture of compounds which largely define its appearance, aroma, flavour and mouth‐feel properties. The compounds responsible for those attributes have been derived in turn from three major sources, viz. grapes, microbes and, when used, wood (most commonly, oak). The grape‐derived compounds provide varietal distinction in addition to giving wine its basic structure. Thus, the floral monoterpenes largely define Muscat‐related wines and the fruity volatile thiols define Sauvignon‐related wines; the grape acids and tannins, together with alcohol, contribute the palate and mouth‐feel properties. Yeast fermentation of sugars not only produces ethanol and carbon dioxide but a range of minor but sensorially important volatile metabolites which gives wine its vinous character. These volatile metabolites, which comprise esters, higher alcohols, carbonyls, volatile fatty acids and sulfur compounds, are derived from sugar and amino acid metabolism. The malolactic fermentation, when needed, not only provides deacidification, but can enhance the flavour profile. The aroma and flavour profile of wine is the result of an almost infinite number of variations in production, whether in the vineyard or the winery. In addition to the obvious, such as the grapes selected, the winemaker employs a variety of techniques and tools to produce wines with specific flavour profiles. One of these tools is the choice of microorganism to conduct fermentation. During alcoholic fermentation, the wine yeast Saccharomyces cerevisiae brings forth the major changes between grape must and wine: modifying aroma, flavour, mouth‐feel, colour and chemical complexity. The wine bacterium Oenococcus oeni adds its contribution to wines that undergo malolactic fermentation. Thus flavour‐active yeasts and bacterial strains can produce desirable sensory results by helping to extract compounds from the solids in grape must, by modifying grape‐derived molecules and by producing flavour‐active metabolites. This article reviews some of the most important flavour compounds found in wine, and their microbiological origin.

Journal

Australian Journal of Grape and Wine Research – Wiley

Published: Jul 1, 2005

References

  • Effect of yeast strain and type of sulfur compound on hydrogen sulfide production
    Acree, Acree; Sonoff, Sonoff; Spittstoesser, Spittstoesser
  • Effect of gallic acid and catechin on Lactobacillus hilgardii 5w growth and metabolism of organic compounds
    Alberto, Alberto; Farias, Farias; Manca de Nadra, Manca de Nadra
  • Metabolism of gallic acid and catechin by Lactobacillus hilgardii from wine
    Alberto, Alberto; Gomez‐Cordoves, Gomez‐Cordoves; Manca de Nadra, Manca de Nadra
  • Basic local alignment search tool
    Altschul, Altschul; Gish, Gish; Miller, Miller; Myers, Myers; Lipman, Lipman
  • Malolactic fermentation by engineered Saccharomyces cerevisiae as compared with engineered Schizosaccharomyces pombe
    Ansanay, Ansanay; Dequin, Dequin; Camarasa, Camarasa; Schaeffer, Schaeffer; Grivet, Grivet; Blondin, Blondin; Salmon, Salmon; Barre, Barre
  • The properties of glycosidases of Vitis vinifera and a comparison of their β‐glucosidase activity with that of exogenous enzymes – an assessment of possible applications in enology
    Aryan, Aryan; Wilson, Wilson; Strauss, Strauss; Williams, Williams
  • Isolation, identification and characterization of new color‐stable anthocyanins occurring in some red wines
    Bakker, Bakker; Timberlake, Timberlake
  • Knockout of the p‐coumarate decarboxylase gene from Lactobacillus plantarum reveals the existence of two other inducible enzymatic activities involved in phenolic acid metabolism
    Barthelmebs, Barthelmebs; Diviès, Diviès; Cavin, Cavin
  • Inducible metabolism of phenolic acids in Pediococcus pentosaceus is encoded by an autoregulated operon which involves a new class of negative transcriptional regulator
    Barthelmebs, Barthelmebs; Lecomte, Lecomte; Diviès, Diviès; Cavin, Cavin
  • The ‘buttery’ attribute of wine – diacetyl – desirability, spoilage and beyond
    Bartowsky, Bartowsky; Henschke, Henschke
  • Management of malolactic fermentation – wine flavour manipulation
    Bartowsky, Bartowsky; Costello, Costello; Henschke, Henschke
  • Is buttery aroma perception in wines predictable from diacetyl concentration?
    Bartowsky, Bartowsky; Francis, Francis; Bellon, Bellon; Henschke, Henschke
  • Spoilage of bottled red wine by acetic acid bacteria
    Bartowsky, Bartowsky; Xia, Xia; Gibson, Gibson; Fleet, Fleet; Henschke, Henschke
  • The potential of Saccharomyces cerevisiae wine yeast to improve red wine colour
    Bartowsky, Bartowsky; Dillon, Dillon; Henschke, Henschke; Markides, Markides; Dumont, Dumont; Pretorius, Pretorius; Ortiz‐Julien, Ortiz‐Julien; Herderich, Herderich
  • La macération pelliculaire dans la vinification en blanc – Incidences sur la composante volatiles des moûts
    Baumes, Baumes; Bayonove, Bayonove; Barillere, Barillere; Escudier, Escudier; Cordonnier, Cordonnier
  • Mise in evidence de l'intervention des enzymes dans le développement de l'arôme du jus de Muscat avant fermentation: La production des ter‐pénols
    Bayonove, Bayonove; Günata, Günata; Cordonnier, Cordonnier
  • Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cere‐visiae during high sugar fermentation
    Bely, Bely; Rinaldi, Rinaldi; Dubourdieu, Dubourdieu
  • Evidence of new pigments resulting from reactions between anthocyanins and yeast metabolites
    Benabdeljalil, Benabdeljalil; Cheynier, Cheynier; Fulcrand, Fulcrand; Hakiki, Hakiki; Mosdaddak, Mosdaddak; Moutounet, Moutounet
  • The primary structure of the Saccharomyces cerevisiae gene for alcohol dehydrogenase – I
    Bennetzen, Bennetzen; Hall, Hall
  • Evaluation of thresholds and minimum difference concentrations for various constituents of wines: I. Water solutions for pure substances
    Berg, Berg; Filipello, Filipello; Hinreiner, Hinreiner; Webb, Webb
  • The present and future of the international wine industry
    Bisson, Bisson; Waterhouse, Waterhouse; Ebeler, Ebeler; Walker, Walker; Lapsley, Lapsley
  • Formation of furfurylthiol exhibiting a strong coffee aroma during oak barrel fermentation from furfural released by toasted staves
    Blanchard, Blanchard; Tominaga, Tominaga; Dubourdieu, Dubourdieu
  • Kinetics of the ethanethiol and diethyl disulfide interconversion in wine‐like solutions
    Bobet, Bobet; Noble, Noble; Boulton, Boulton
  • Effect of β‐glycosidase activity of Oenococcus oeni on the glycosylated flavor precursors of Tannat wine during malolactic fermentation
    Boido, Boido; Lloret, Lloret; Medina, Medina; Carrau, Carrau; Dellacasa, Dellacasa
  • Metabolic analysis of S. cerevisiae strains engineered for malolactic fermentation
    Bony, Bony; Bidart, Bidart; Camarasa, Camarasa; Ansanay, Ansanay; Dulau, Dulau; Barre, Barre; Dequin, Dequin
  • Investigation by 13 C‐NMR and tricarboxylic acid (TCA) deletion mutant analysis of pathways for succinate formation in Saccharomyces cerevisiae during anaerobic fermentation
    Camarasa, Camarasa; Grivet, Grivet; Dequin, Dequin
  • Influence of phenolic acids on growth and inactivation of Oenococcus oeni and Lactobacillus hilgardii
    Campos, Campos; Couto, Couto; Hogg, Hogg
  • De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts
    Carrau, Carrau; Medina, Medina; Boido, Boido; Farina, Farina; Gaggero, Gaggero; Dellacassa, Dellacassa; Versini, Versini; Henschke, Henschke
  • Mechanism of resistance to sulfite in Saccharo‐myces cerevisiae
    Casalone, Casalone; Colella, Colella; Daly, Daly; Gallori, Gallori; Moriani, Moriani; Polsinelli, Polsinelli
  • Malolactic enzyme of Lactobacillus plantarum. Purification, properties, and distribution among bacteria
    Caspritz, Caspritz; Radler, Radler
  • Ability of wine lactic‐acid bacteria to metabolize phenol carboxylic‐acids
    Cavin, Cavin; Andioc, Andioc; Etievant, Etievant; Diviès, Diviès
  • Molecular characterization of an inducible p‐coumaric acid decarboxylase from Lactobacillus plantarum: gene cloning, transcriptional analysis, over‐expression in Escherichia coli, purification, and characterization
    Cavin, Cavin; Barthelmebs, Barthelmebs; Diviès, Diviès
  • Gene cloning, tran‐scriptional analysis, purification, and characterization of phenolic acid decarboxylase from Bacillus subtilis
    Cavin, Cavin; Dartois, Dartois; Diviès, Diviès
  • Synthesis of volatile phenols by Saccharomyces cerevisiae in wines
    Chatonnet, Chatonnet; Dubourdieu, Dubourdieu; Boidron, Boidron; Lavigne, Lavigne
  • The influence of Brettanomyces/Dekkera sp yeasts and lactic acid bacteria on the ethylphenol content of red wines
    Chatonnet, Chatonnet; Dubourdieu, Dubourdieu; Boidron, Boidron
  • Influence of polyphenolic components of red wines on the microbial synthesis of volatile phenols
    Chatonnet, Chatonnet; Viala, Viala; Dubourdieu, Dubourdieu
  • Peptidases and amino acid catabolism in lactic acid bacteria
    Christensen, Christensen; Dudley, Dudley; Pederson, Pederson; Steele, Steele
  • Detection of lactic acid bacteria producing 3‐hydropropionaldehyde (acrolein precursor) from glycerol by molecular tests
    Claisse, Claisse; Lonvaud‐Funel, Lonvaud‐Funel
  • PAD1 encodes phenylacrylic acid decarboxylase which confers resistance to cinnamic acid in Saccharomyces cerevisiae
    Clausen, Clausen; Lamb, Lamb; Megnet, Megnet; Doerner, Doerner
  • Influence of sequential yeast mixtures on wine fermentation
    Clemente‐Jimenez, Clemente‐Jimenez; Mingorance‐Cazorla, Mingorance‐Cazorla; Martinez‐Rodriguez, Martinez‐Rodriguez; Las Heras‐Vazquez, Las Heras‐Vazquez; Rodriguez‐Vico, Rodriguez‐Vico
  • Co‐metabolism of citrate and glucose by Leuconostoc spp.: Effects on growth, substrates and products
    Cogan, Cogan
  • Characterization of the β‐glucosidase activity produced by enolog‐ical strains of non‐Saccharomyces yeasts
    Cordero Otero, Cordero Otero; Iranzo, Iranzo; Briones‐Perez, Briones‐Perez; Potgieter, Potgieter; Villena, Villena; Pretorius, Pretorius; Rensburg, Rensburg
  • Must acetic acid and ethyl acetate as mold and rot indicators in grapes
    Corison, Corison; Ough, Ough; Berg, Berg; Nelson, Nelson
  • Ability of lactic acid bacteria to produce N‐heterocycles causing mousy off‐flavour in wine
    Costello, Costello; Lee, Lee; Henschke, Henschke
  • Mousy off‐flavour of wine: Precursors and biosynthesis of the causative N‐heterocycles 2‐ethyl‐tetrahydropyridine, 2‐acetyltetrahydropyridine, and 2‐acetyl‐1‐pyrroline by Lactobacillus hilgardii DSM 20176
    Costello, Costello; Henschke, Henschke
  • Succinic acid – how it is formed, what is its effect on titratable acidity, and what factors influence its concentration in wine?
    Coulter, Coulter; Godden, Godden; Pretorius, Pretorius
  • Wine constituents arising from sorbic acid addition and identification of 2‐ethoxyhexa‐3,5‐diene as source of geranium‐like off‐odor
    Crowell, Crowell; Guymon, Guymon
  • Identification of a powerful aromatic compound of Vitis vinifera L. var. Sauvignon wines: 4‐Mercapto‐4‐methylpentan‐2‐one
    Darriet, Darriet; Tominaga, Tominaga; Lavigne, Lavigne; Boidron, Boidron; Dubourdieu, Dubourdieu
  • Practical implications of malolactic fermentation: A review
    Davis, Davis; Wibowo, Wibowo; Eschenbruch, Eschenbruch; Lee, Lee; Fleet, Fleet
  • Properties of wine lactic acid bacteria: their potential enological significance
    Davis, Davis; Wibowo, Wibowo; Fleet, Fleet; Lee, Lee
  • Fermentation properties of a wine yeast overexpressing the Saccharomyces cerevisiae glycerol 3‐phosphate dehydrogenase gene (GPD2)
    Barros Lopes, Barros Lopes; Rehman, Rehman; Gockowiak, Gockowiak; Heinrich, Heinrich; Langridge, Langridge; Henschke, Henschke
  • The connection between yeast and alcohol reduction in wine: managing the double‐edged sword of bottled sunshine
    Barros Lopes, Barros Lopes; Eglinton, Eglinton; Henschke, Henschke; Høj, Høj; Pretorius, Pretorius
  • Effect of two commercial malolactic cultures on the chemical and sensory properties of Chancellor wines vinified with different yeasts and fermentation temperatures
    Delaquis, Delaquis; Cliff, Cliff; King, King; Girard, Girard; Hall, Hall; Reynolds, Reynolds
  • Glycosidase activities of 3 enological yeast strains during winemaking – Effect on the terpenol content of Muscat wine
    Delcroix, Delcroix; Günata, Günata; Sapis, Sapis; Salmon, Salmon; Bayonove, Bayonove
  • Effects of grape must lees and insoluble materials on the alcoholic fermentation rate and the production of acetic acid, pyruvic acid and acetaldehyde
    Delfini, Delfini; Costa, Costa
  • mRNA levels for the fermentative alcohol dehydrogenase of Saccharomyces cerevisiae decrease upon growth on a nonfermentable carbon source
    Denis, Denis; Ferguson, Ferguson; Young, Young
  • Mixed lactic acid‐alcoholic fermentation by Saccharomyces cerevisiae expressing the Lactobacillus casei L(+)‐LDH
    Dequin, Dequin; Barre, Barre
  • Acidification of grape musts by Saccharomyces cerevisiae wine yeast strains genetically engineered to produce lactic acid
    Dequin, Dequin; Baptista, Baptista; Barre, Barre
  • Activities of the enzymes of the Ehrlich pathway and formation of branched‐chain alcohols in Saccharomyces cerevisiae and Candida utilis grown in continuous‐culture on valine or ammonium as sole nitrogen‐source
    Derrick, Derrick; Large, Large
  • Contribution to the knowledge of malolactic fermentation influence on wine aroma
    Revel, Revel; Martin, Martin; Pripis‐Nicolau, Pripis‐Nicolau; Lonvaud‐Funel, Lonvaud‐Funel; Bertrand, Bertrand
  • Isolation, identification, and organoleptic characterization of low‐molecular‐weight peptides from white wine
    Desportes, Desportes; Charpentier, Charpentier; Duteutre, Duteutre; Maujean, Maujean; Duchiron, Duchiron
  • A study of branched‐chain amino acid aminotransferase and isolation of mutations affecting the cata‐bolism of branched‐chain amino acids in Saccharomyces cerevisiae
    Dickinson, Dickinson; Norte, Norte
  • Amino acids induce expression of BAP2, a branched‐chain amino acid permease gene in Saccharomyces cerevisiae
    Didion, Didion; Grauslund, Grauslund; Kielland Brandt, Kielland Brandt; Andersen, Andersen
  • Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation
    D'Incecco, D'Incecco; Bartowsky, Bartowsky; Kassara, Kassara; Lante, Lante; Spettoli, Spettoli; Henschke, Henschke
  • Increasing sulfite formation in Saccharomyces cerevisiae by overexpression of MET14 and SSU1
    Donalies, Donalies; Stahl, Stahl
  • Biosynthesis of flavor compounds by micro‐organisms. 3. Production of monoterpenes by the yeast Kluyveromyces lactis
    Drawert, Drawert; Barton, Barton
  • Acetic acid bacteria in wine‐making – A review
    Drysdale, Drysdale; Fleet, Fleet
  • Les arômes des vins et leurs défauts
    Dubois, Dubois
  • Microbial spoilage and preservation of wine: Using weapons from Nature's own arsenal – A review
    Toit, Toit; Pretorius, Pretorius
  • Two yeast homologs of ECA39, a target for c‐Myc regulation, code for cytosolic and mito‐chondrial branched‐chain amino acid aminotransferases
    Eden, Eden; Simchen, Simchen; Benvenisty, Benvenisty
  • Involvement of branched‐chain amino acid aminotransferases in the production of fusel alcohols during fermentation in yeast
    Eden, Eden; Nedervelde, Nedervelde; Drukker, Drukker; Benvenisty, Benvenisty; Debourg, Debourg
  • The effect of Saccharomyces bayanus‐mediated fermentation on the chemical composition and aroma profile of Chardonnay wine
    Eglinton, Eglinton; McWilliam, McWilliam; Fogarty, Fogarty; Francis, Francis; Kwiatkowski, Kwiatkowski; Høj, Høj; Henschke, Henschke
  • Decreasing acetic acid accumulation by a glycerol overproducing strain of Saccharomyces cerevisiae by deleting the ALD6 aldehyde dehydrogenase gene
    Eglinton, Eglinton; Heinrich, Heinrich; Pollnitz, Pollnitz; Langridge, Langridge; Henschke, Henschke; Barros Lopes, Barros Lopes
  • Winemaking properties and potential of Saccharomyces bayanus wine yeast – harnessing the untapped potential of yeast biodiversity. Australian and New Zealand
    Eglinton, Eglinton; Henschke, Henschke; Høj, Høj; Pretorius, Pretorius
  • Über das naturliche isomere des leucins
    Ehrlich, Ehrlich
  • Impact of yeast strain on the production of acetic acid, glycerol, and the sensory attributes of icewine
    Erasmus, Erasmus; Cliff, Cliff; Vuuren, Vuuren
  • Sulfite and sulfide formation during wine making. A review
    Eschenbruch, Eschenbruch
  • The production of H 2 S by pure culture wine yeasts
    Eschenbruch, Eschenbruch; Bonish, Bonish; Fisher, Fisher
  • Production of linalool, cis‐nerolidol and trans‐nerolidol, and trans, trans‐farnesol by Saccharomyces fermentati growing as a film on simulated wine
    Fagan, Fagan; Kepner, Kepner; Webb, Webb
  • Purification and partial characterization of Oenococcus oeni exoprotease
    Farias, Farias; Manca de Nadra, Manca de Nadra
  • Typing of non‐Saccharomyces yeasts with enzymatic activities of interest in winemaking
    Fernández, Fernández; Ubeda Iranzo, Ubeda Iranzo; Briones Pérez, Briones Pérez
  • Quantitative determination of the odorants of young red wines from different grape varieties
    Ferreira, Ferreira; Lopez, Lopez; Cacho, Cacho
  • Pyruvate decarboxylase: An indispensable enzyme for growth of Saccharomyces cerevisiae on glucose
    Flikweert, Flikweert; Zanden, Zanden; Janssen, Janssen; Steensma, Steensma; Dijken, Dijken; Pronk, Pronk
  • Acids in grapes and wines: A review
    Fowles, Fowles
  • Molecular cloning, sequence analysis, and expression of the yeast alcohol acetyltransferase gene
    Fujii, Fujii; Nagasawa, Nagasawa; Iwamatsu, Iwamatsu; Bogaki, Bogaki; Tamai, Tamai; Hamachi, Hamachi
  • Effect of malolactic fermentation on the aroma properties of Tannat wine
    Gambaro, Gambaro; Boido, Boido; Zlotejablko, Zlotejablko; Medina, Medina; Lloret, Lloret; Dellacassa, Dellacassa; Carrau, Carrau
  • Glycerol metabolism in yeast. Pathways of utilization and production
    Gancedo, Gancedo; Gancedo, Gancedo; Sols, Sols
  • Influence of a mixed culture with Debaryo‐myces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
    Garcia, Garcia; Carcel, Carcel; Dulau, Dulau; Samson, Samson; Aguera, Aguera; Agosin, Agosin; Günata, Günata
  • A biometric study of higher alcohol production in Saccharomyces cerevisiae
    Giudici, Giudici; Romano, Romano; Zambonelli, Zambonelli
  • Improvement of wine composition with cryotolerant Saccharomyces strains
    Giudici, Giudici; Zambonelli, Zambonelli; Passarelli, Passarelli; Castellari, Castellari
  • The effect of nitrogen deficiency and sulfur‐containing amino acids on the reduction of sulfate to hydrogen sulfide by wine yeasts
    Giudici, Giudici; Kunkee, Kunkee
  • Sensory study of selected volatile sulfur compounds in white wine
    Goniak, Goniak; Noble, Noble
  • Identification and partial characterization of glycosidic activities of commercial strains of the lactic acid bacterium, Oenococcus oeni
    Grimaldi, Grimaldi; McLean, McLean; Jiranek, Jiranek