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Microbes in Beverage Production01:25

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Correction: Investigating the transcriptional fingerprints of cocultured <i>Saccharomyces cerevisiae</i> and <i>Lachancea thermotolerans</i> in a model wine environment.

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Related Experiment Video

Updated: May 30, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
04:36

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Published on: May 26, 2023

Wine flavor and aroma.

Gustav Styger1, Bernard Prior, Florian F Bauer

  • 1Institute for Wine Biotechnology, Stellenbosch University, Stellenbosch, 7600, South Africa.

Journal of Industrial Microbiology & Biotechnology
|July 26, 2011
PubMed
Summary

Wine flavor and aroma arise from complex chemical interactions. Grape varietal, yeast fermentation, and aging significantly influence these sensory perceptions.

Area of Science:

  • Enology
  • Food Chemistry
  • Sensory Science

Background:

  • Wine flavor perception results from numerous chemical compound interactions with sensory receptors.
  • Synergistic and antagonistic interactions between compounds significantly shape the final sensory profile.
  • Wine's chemical complexity originates from grape varietal, yeast fermentation, secondary fermentations, and aging.

Purpose of the Study:

  • To review the formation of wine flavor and aroma-active components.
  • To explore varietal precursor molecules in grapes and compounds produced during yeast fermentation.
  • To discuss the impact of malolactic fermentation and aging on wine's sensory attributes.

Main Methods:

  • Review of scientific literature on wine chemistry and sensory perception.

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  • Analysis of factors influencing aroma compound formation during fermentation.
  • Examination of the role of grape genotype and terroir in chemical composition.

    • Main Results:

    • Grape composition is influenced by genotype, environment (terroir), and viticultural practices.
    • Yeast (Saccharomyces cerevisiae) significantly contributes to wine aroma through biotransformation and de novo synthesis.
    • Primary and secondary metabolites produced during fermentation, such as esters and higher alcohols, are key aroma contributors.

    Conclusions:

    • Wine flavor and aroma are intricate outcomes of chemical interactions influenced by grape, yeast, and environmental factors.
    • Understanding these chemical pathways is crucial for controlling and enhancing wine sensory quality.
    • Further research into synergistic/antagonistic compound interactions can optimize winemaking processes.