Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts (most prominently ) play a pivotal role in the final aroma profiles of wines. Strain selection, intentionally incorporating non- yeast in so-called mixed-culture fermentations, and genetic modifications of have all been shown to greatly enhance the chemical composition and sensory profile of wines. In this Review, we highlight how wine researchers employ fermenting yeasts to expand on the aroma profiles of the wines they study.
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| http://dx.doi.org/10.1021/acs.jafc.9b06191 | DOI Listing |
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