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.
Highlights
Wine is a special complex mix of chemistry, biology and culture where microorganisms play a critical role
This review aims to integrate the current knowledge about the role of microorganisms, mainly yeasts and Lactic acid bacteria (LAB), in wine aroma and their potential use as biological tools to enhance wine quality
Considering winemaking as a dynamic process divided in two fermentation steps, the contribution of yeasts and bacteria with S. cerevisiae and O. oeni as reference species, respectively, has been described, and the current knowledge about other wine-related non-conventional microbial species has been exposed
Summary
Wine is a special complex mix of chemistry, biology and culture where microorganisms play a critical role. The chemistry of grape and wine flavour has been widely studied due to the complexity of the volatile compounds contributing to wine aroma. Wine aroma compounds can be divided, depending on their origin, into: grape (varietal aromas), alcoholic and malolactic fermentation (fermentative aromas) and ageing/storage conditions (ageing aromas). There are clear sensory differences in wine aroma perception from different grape varieties. Some of these differences are not really perceptible at pre-fermentative stages. Most wine aroma compounds, including the varietal fraction that is generally conjugated in grapes, are produced or released during wine production and derived from microbial activity
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