Microbial formation and modification of flavor and off-flavor compounds in wine

Eveline J. Bartowsky*, Isak S. Pretorius

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

59 Citations (Scopus)

Abstract

While the colour of wine is important to consumers, it is the aroma and flavour of wine that have the greatest impact and potential for enjoyment. This sensory experience is usually pleasurable; however, it can at times be a less-than-pleasant surprise with off-aromas and off-flavours. Like any tantalizing recipe, the aromas and flavours of red and white wine originate from a blend of ingredients: the grape; yeast and bacterial metabolism during fermentation; wood (when used); and chemical reactions during wine maturation. This chapter covers the pivotal role that yeast and bacterial metabolism have in enhancing wine through their conversion to aroma and flavour active compounds. Considerable recent research has focused on developing microbial starter strains that can enhance desirable characters and reduce or eliminate off-flavours.

Original languageEnglish
Title of host publicationBiology of microorganisms on grapes, in must and in wine
EditorsHelmut König, Gottfried Unden, Jürgen Fröhlich
Place of PublicationBerlin
PublisherSpringer, Springer Nature
Pages209-231
Number of pages23
ISBN (Electronic)9783540854630
ISBN (Print)9783540854623
DOIs
Publication statusPublished - 2009
Externally publishedYes

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