title: Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement.
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, includingSaccharomycesand non-Saccharomycesyeasts, 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.
authors.affiliation: Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. ignaciobelda@ucm.es.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Belda
authors.affiliation: Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. javiru02@ucm.es.
authors.forename: Javier
authors.initials: J
authors.lastname: Ruiz
authors.affiliation: CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain. adelaida.e.fernandez@csic.es.
authors.forename: Adelaida
authors.initials: A
authors.lastname: Esteban-Fernández
authors.affiliation: Department of Food Technology, Escuela Técnica Superior de Ingenieros Agrónomos, Polytechnic University of Madrid, 28040 Madrid, Spain. enavascues@agrovin.com.
authors.forename: Eva
authors.initials: E
authors.lastname: Navascués
authors.affiliation: Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. dommarq@ucm.es.
authors.forename: Domingo
authors.initials: D
authors.lastname: Marquina
authors.affiliation: Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain. ansantos@ucm.es.
authors.forename: Antonio
authors.initials: A
authors.lastname: Santos
authors.affiliation: CIAL-Institute of Food Science Research (CSIC-UAM), Dpt. Food Biotechnology and Microbiology, 28049 Madrid, Spain. victoria.moreno@csic.es.
authors.forename: M Victoria
authors.initials: MV
authors.lastname: Moreno-Arribas
mesh_terms: D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D064307:Microbiota; D058996:Quality Improvement; D014920:Wine / Q000032:analysis* / Q000382:microbiology*; D015003:Yeasts
keywords: genetic and transcriptional directions; lactic acid bacteria; non-Saccharomyces; oral microbiota; wine aroma; wine flavour; wine microbiome; yeast