Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Abstract

This review focuses on the considerable amount of research directed at defining the accumulation of esters during fermentation and their contribution to aromas in foods and beverages. From this research it is clear that esters are extremely important for the aroma profile of fermented beverages and various dairy products. A large amount of this research is focused on wine and has yielded the genes involved in ester synthesis and hydrolysis in organisms such as Saccharomyces sp. It is also clear from recent research in both the fermented beverage and dairy context that lactic acid bacteria possess an extensive collection of ester synthesising and hydrolysing activities. This review describes the major esters reported in wine and the enzymes responsible for their hydrolysis and synthesis. Ester impact on wine aroma and formation during primary and malolactic fermentation is also evaluated. Finally the potential applications of current knowledge are outlined.