Organoleptic characteristics of wine, especially, the spectrum that is defined as flavour and aroma, are the most important parameters for assessing the quality of wine. The origin of these characteristics comes for four main sources: grapes, vinification, maturation and ageing. The final concentrations of various odour-active components (OAC) are highly depended on the yeast during fermentation. The major OAC that are formed during fermentation are volatile substances like esters, higher alcohols and carbonyl compounds. Decoding the origin and contribution of these OAC, the modern winemaker can direct and manipulate the yeast during fermentation on his benefit. These compounds are originated from the secondary metabolism of the yeast, understanding the role of the key parameters during fermentation influencing the OAC formation like temperature, yeast assimilable nitrogen (YAN) and suspended solids is vital for the final organoleptic characteristics of wine.
Part of the book: Yeast