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Yeasts and Their Metabolic Impact on Wine Flavour

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Yeasts in the Production of Wine

Abstract

Organoleptic characteristics of wine, aroma and flavour, are the most important characteristics that define the differences among the vast array of products throughout the world. Yeasts have a prominent role in determining the chemical composition of wine by several mechanisms: by producing enzymes that transform neutral grape compounds into flavour active compounds (pre-fermentative aroma), secondly by producing many hundreds of flavour active, secondary metabolites (fermentative and post-fermentative aroma) and lastly by extracting flavour components from grape solids and by autolytic degradation of dead yeast cells. These reactions vary with the yeast species and strains contributing to the fermentation. This review aims to present an overview on major achievements of yeast role in the formation of wine flavour. Firstly we illustrate the yeast metabolic activities involved in wine aroma production in function of wine styles as well as the main factors affecting flavour quality of wine. Furthermore, the influence of starter cultures (single or mixed) on wine flavour is discussed. Finally, novel methodologies to select wine yeasts in function of their influence on wine aroma are also summarized.

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Authors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Angela Capece & Patrizia Romano

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  1. Angela Capece
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  2. Patrizia Romano
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Correspondence to Angela Capece .

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Editors and Affiliations

  1. University of Basilicata, School of Agriculture, Forest, Food and Environmental Sciences, Potenza, Italy

    Patrizia Romano

  2. Department of Life and Environmental Sciences, Polytechnic University of Marche, Ancona, Italy

    Maurizio Ciani

  3. Food Science and Technology, University of New South Wales School of Chemical Engineering, Sydney, NSW, Australia

    Graham H. Fleet

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Capece, A., Romano, P. (2019). Yeasts and Their Metabolic Impact on Wine Flavour. In: Romano, P., Ciani, M., Fleet, G. (eds) Yeasts in the Production of Wine. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-9782-4_2

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