Enological Repercussions of Non-Saccharomyces Species 2.0

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...

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Bibliographic Details
Main Author: Morata, Antonio
Format: eBook
Language:English
Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:
So2
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
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245 0 0 |a Enological Repercussions of Non-Saccharomyces Species 2.0  |h Elektronische Ressource 
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300 |a 1 electronic resource (176 p.) 
653 |a mycotoxins 
653 |a fermentation 
653 |a Candida intermedia 
653 |a dealcoholization 
653 |a Sangiovese 
653 |a sensory analysis 
653 |a sequential fermentation 
653 |a yeast assimilable nitrogen 
653 |a Lachancea thermotolerans 
653 |a native yeast 
653 |a white wines 
653 |a yeast 
653 |a SO2 
653 |a ochratoxin A (OTA) 
653 |a sulphur dioxide 
653 |a grape variety 
653 |a Hanseniaspora vineae 
653 |a Graciano 
653 |a Technology: general issues / bicssc 
653 |a ageing on lees 
653 |a Brettanomyces bruxellensis 
653 |a uninoculated fermentation 
653 |a fermentation evolution clade 
653 |a polysaccharides 
653 |a antimicrobial peptides 
653 |a mixed starter cultures 
653 |a reactive oxygen species 
653 |a ethyl carbamate (EC) 
653 |a Metschnikowia pulcherrima 
653 |a Saccharomyces non-cerevisiae 
653 |a glycolysis 
653 |a winemaking 
653 |a wine 
653 |a pyruvate kinase 
653 |a Torulaspora delbrueckii 
653 |a Pichia guilliermondii 
653 |a biogenic amines (BAs) 
653 |a glycerol 
653 |a Schizosaccharomyces pombe 
653 |a Grenache 
653 |a alcoholic fermentation 
653 |a alcohol reduction 
653 |a non-Saccharomyces yeasts 
653 |a aging-on-lees 
653 |a sensory improvement 
653 |a ethanol 
653 |a non-Saccharomyces 
653 |a organic wines 
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520 |a 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.