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**71**

**1. Introduction**

**Chapter 4**

**Abstract**

Formation of Aromatic and

Flavor Compounds in Wine:

A Perspective of Positive and

*Liliana Godoy, Andrea Acuña-Fontecilla and Daniela Catrileo*

Wine is a complex matrix that involves compounds of different chemical nature, with volatile compounds being primarily responsible for the aromatic quality of the wine. The formation of these volatile compounds is mainly due to yeasts' metabolism during alcoholic fermentation. Several studies in the microbiology field have reported that *Saccharomyces cerevisiae* is responsible for alcoholic fermentation, influencing the sensory quality of the wine and affecting the metabolic activity of other genera and species of yeasts, called non-*Saccharomyces*, which would positively affect sensory quality. Non-*Saccharomyces* yeasts, considered until recently as undesirable or spoilage yeasts, can improve the chemical composition and aroma profile of the wine. The activity of these yeasts is considered essential for the final wine aroma profile. Thus, the metabolism of these microorganisms could be a decisive factor that strongly influences the aroma of the wine, impacting on its quality. However, there are few studies that explain the impact of non-*Saccharomyces* yeasts on the final wine aroma profile. This chapter summarizes relevant aspects and pathways involved in the synthesis of aromatic compounds by non-*Saccharomyces* yeasts as well as studies

at the genetic and transcriptional level associated with their formation.

**Keywords:** wine, non-*Saccharomyces* yeasts, fermentation, aroma, flavor

The study of the yeasts involved in the wine fermentation process has shown that the main yeasts genera are *Saccharomyces, Candida, Debaryomyces, Hanseniaspora, Kloeckera, Pichia* and *Torulaspora* [1]. Despite this large number of genera involved in this process, it has been identified that the species responsible for

Starter cultures of *S. cerevisiae* are currently used by winemakers in order to homogenize the microbiota and to prevent unwanted yeast species from prevailing in the fermentation process. These cultures quickly position themselves against the rest of the yeasts, thus ensuring the quality of the final product without being conditioned by the other microorganism species present in the fermentation.

alcoholic fermentation is *Saccharomyces cerevisiae*.

Negative Contributions of

Non-*Saccharomyces* Yeasts
