… flavour characteristics. As our understanding of the impacts that yeasts have on wine flavour
has improved, strains have been selected that are less susceptible to off-flavour formation …

… wine quality due to diminished flavour … -flavours produced by yeasts in wines and to propose
preventive control measures. Description of the main yeast genera/species involved in wine …

… is the product of complex interactions between fungi, yeasts and bacteria that … of wine
flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour …

… wine, especially, the spectrum that is defined as flavour and aroma, are the most important
parameters for assessing the quality of wine. … depended on the yeast during fermentation. The …

… at how choice of yeast can influence wine style. This review … ‘flavour phenotypes’ that wine
yeast exhibit, and how this knowledge has been used to develop novel flavour-active yeasts. …

… yeast role in the formation of wine flavour. Firstly we illustrate the yeast metabolic activities
involved in wine … function of wine styles as well as the main factors affecting flavour quality of …

… of strains of different wine yeast species, isolated from spontaneous wine fermentations and
… wine yeasts in order to emphasize the function of yeast species and strains in wine flavour. …

… The influ ence that all of these yeasts will have on the flavour of wine depends on several
factors. The method of grape harvest (hand picked or mechanical), transport (time, temperature …

… The roles of yeast autolysis and bioadsorption in affecting wine flavour have not been given
detailed consideration in the past and, possibly, this reflects their minor impact. Nevertheless…

… Thus flavour‐active yeasts and bacterial strains can produce desirable … flavour‐active
metabolites. This article reviews some of the most important flavour compounds found in wine, and …