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

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...