Enological Repercussions of Non-Saccharomyces Species 2.0
Morata, Antonio
Enological Repercussions of Non-Saccharomyces Species 2.0 - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (176 p.)
Open Access
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Creative Commons
English
books978-3-0365-0151-2 9783036501505 9783036501512
10.3390/books978-3-0365-0151-2 doi
Technology: general issues
Metschnikowia pulcherrima Lachancea thermotolerans Torulaspora delbrueckii Grenache Graciano ochratoxin A (OTA) mycotoxins biogenic amines (BAs) ethyl carbamate (EC) organic wines non-Saccharomyces alcohol reduction native yeast sequential fermentation wine uninoculated fermentation yeast sulphur dioxide non-Saccharomyces yeasts mixed starter cultures fermentation Sangiovese sensory analysis antimicrobial peptides Brettanomyces bruxellensis Candida intermedia Pichia guilliermondii reactive oxygen species Hanseniaspora vineae alcoholic fermentation ageing on lees polysaccharides white wines winemaking aging-on-lees yeast assimilable nitrogen Saccharomyces non-cerevisiae ethanol glycerol glycolysis pyruvate kinase fermentation evolution clade sensory improvement dealcoholization SO2 grape variety Schizosaccharomyces pombe
Enological Repercussions of Non-Saccharomyces Species 2.0 - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021 - 1 electronic resource (176 p.)
Open Access
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Creative Commons
English
books978-3-0365-0151-2 9783036501505 9783036501512
10.3390/books978-3-0365-0151-2 doi
Technology: general issues
Metschnikowia pulcherrima Lachancea thermotolerans Torulaspora delbrueckii Grenache Graciano ochratoxin A (OTA) mycotoxins biogenic amines (BAs) ethyl carbamate (EC) organic wines non-Saccharomyces alcohol reduction native yeast sequential fermentation wine uninoculated fermentation yeast sulphur dioxide non-Saccharomyces yeasts mixed starter cultures fermentation Sangiovese sensory analysis antimicrobial peptides Brettanomyces bruxellensis Candida intermedia Pichia guilliermondii reactive oxygen species Hanseniaspora vineae alcoholic fermentation ageing on lees polysaccharides white wines winemaking aging-on-lees yeast assimilable nitrogen Saccharomyces non-cerevisiae ethanol glycerol glycolysis pyruvate kinase fermentation evolution clade sensory improvement dealcoholization SO2 grape variety Schizosaccharomyces pombe