Romano Patrizia, Braschi Giacomo, Siesto Gabriella, Patrignani Francesca, Lanciotti Rosalba
Faculty of Economy, Universitas Mercatorum, 00186 Rome, Italy.
Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Campus Food Science, p.zza Goidanich 60, 47521 Cesena, Italy.
Foods. 2022 Jun 28;11(13):1921. doi: 10.3390/foods11131921.
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical−physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions.
葡萄酒的香气复杂性主要受葡萄与发酵剂之间相互作用的影响。这种相互作用非常复杂，受到许多因素的影响，如品种、葡萄成熟度、气候、糖化技术、葡萄汁的化学物理特性、发酵过程中使用的酵母及其与葡萄内源微生物群的相互作用、工艺参数（包括新型非热技术）、苹果酸乳酸发酵（如有需要）以及陈酿过程中发生的现象。然而，酵母在香气化合物形成中的作用已得到普遍认可。事实上，酵母（作为起始菌株或天然存在的微生物群）可以通过初级代谢产生的化合物的形成、特定代谢产物的合成以及对葡萄汁中存在的分子的修饰来发挥作用。在次级代谢产物中，酯类、高级醇、挥发性酚类、含硫分子和羰基化合物发挥着关键作用。此外，酵母的一些特定酶活性，尤其是与非酿酒酵母属相关的酶活性，由于挥发性萜类或其他分子的释放，有助于增加葡萄酒的感官特征。因此，本综述将重点介绍酿酒酵母和其他葡萄酒酿造中感兴趣的酵母在工艺条件、新型非热技术和微生物相互作用方面产生的主要香气化合物。
