Abstract
A wine’s aroma profile is an important part of the criteria affecting wine acceptability by consumers. Its characterisation is complex because volatile molecules usually belong to different classes such as alcohols, esters, aldehydes, acids, terpenes, phenols and lactones with a wide range of polarity, concentrations and undesirable off-aromas. This review focused on mechanisms and conditions of the formation of individual aroma compounds in wine such as esters and higher alcohols by yeast during fermentation. Additionally, aroma losses during fermentation are currently the subject of many studies because they can lead to a reduction in wine quality. Principles of aroma losses, their prevention and recovery techniques are described in this review.
Highlights
Wine is a complex matrix composed of several hundred chemical compounds or groups such as water, ethanol, glycerol, organic acids, carbohydrates and polyphenols.Volatile aroma compounds, such as terpenoids, pyrazines, higher alcohols, and ethyl esters, play an important role in wines even in small concentrations [1,2,3,4].The primary and secondary metabolites which have been identified in grapes, musts and wines are synthesised throughout several pathways occurring from the vineyard to the consumer [5]
The wine yeast Saccharomyces cerevisiae is responsible for the production of several Aroma-active esters are formed intracellularly fermenting cells
Amongst the volatile compounds produced by yeast metabolism, volatile sulphur comof fatty acid ethyl esters between cells and medium is temperature-dependent; more of pounds represent around 13% of total volatile compounds [78]
Summary
Wine is a complex matrix composed of several hundred chemical compounds or groups such as water, ethanol, glycerol, organic acids, carbohydrates and polyphenols Volatile aroma compounds, such as terpenoids, pyrazines, higher alcohols, and ethyl esters, play an important role in wines even in small concentrations [1,2,3,4]. Some of them are produced in grapes; grapevine variety, vineyard management, geographical region, terroir and climatic conditions are all important factors Terpenoids and their derivatives constitute significant markers of grape quality, contributing floral notes to the wine flavour and aroma when present in amounts higher than its odour threshold [6,7]. New aromatic compounds are formed as a result of yeast metabolism This process highly depends on wine microflora that occur in grape must and in conditions of fermentation. This review provides a comprehensive view of the formation of aroma-active compounds during wine production and describes the loss of aroma compounds during its production that can lead to a reduction in wine quality
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