**3. Conclusion**

There are many physiological studies on the contribution of non-*Saccharomyces* yeasts to the aromatic profile of wines. However, reports at the genetic level that explain the differences observed in these yeasts with respect to *S. cerevisiae* are scarce.

Despite the little information available, it is possible to establish that the differences in aromatic potential observed in non-*Saccharomyces* yeasts are mainly due to modifications in the Ehrlich pathway and the biosynthesis of acetate esters and ethyl esters. These changes can be summarized as follows:

a.Differences in the regulation of gene expression of these routes

b.Absence of paralogous genes

c.Gene duplications

d.Modification of enzymatic activities

The identification of most of these biological mechanisms has been possible thanks to the use of massive sequencing technology (NGS).

Given the relevance of the contribution of non-*Saccharomyces* yeasts to the quality and typicity of wines and their impact on taste, more studies with genetic approaches that explain the metabolic diversity of these yeasts are required.
