Enological Repercussions of Non-Saccharomyces Species 2.0

• Andere auteurs: Morata, Antonio (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
• Onderwerpen: 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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 g...