Impact of industrial yeast derivative products on the modification of wine aroma compounds and sensorial profile. A review

• YDPs contains aroma compounds that can be released during the wine making process. • YDPs impact the wine sensorial profile. • YDPs contains macromolecules that can interact with the aroma compounds. • Mannoproteins may interact the most with the aroma compounds. • Wine composition, pH and temperature modulate impact of YDPs on its aromatic profile.