Explore
Enological Repercussions of Non-Saccharomyces Species 2.0
0 Ungluers have
Faved this Work
Login to Fave
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.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 85 times via unglue.it ebook links.
- 28 - pdf (CC BY) at Unglue.it.
- 37 - pdf (CC BY) at res.mdpi.com.
Keywords
- ageing on lees
- aging-on-lees
- alcohol reduction
- alcoholic fermentation
- antimicrobial peptides
- biogenic amines (BAs)
- Brettanomyces bruxellensis
- Candida intermedia
- dealcoholization
- Ethanol
- ethyl carbamate (EC)
- Fermentation
- fermentation evolution clade
- glycerol
- Glycolysis
- Graciano
- grape variety
- Grenache
- Hanseniaspora vineae
- Lachancea thermotolerans
- Metschnikowia pulcherrima
- mixed starter cultures
- Mycotoxins
- native yeast
- non-Saccharomyces
- non-Saccharomyces yeasts
- ochratoxin A (OTA)
- organic wines
- Pichia guilliermondii
- polysaccharides
- pyruvate kinase
- Reactive Oxygen Species
- Saccharomyces non-cerevisiae
- Sangiovese
- Schizosaccharomyces pombe
- sensory analysis
- sensory improvement
- sequential fermentation
- SO2
- sulphur dioxide
- Technology, engineering, agriculture
- Technology: general issues
- Torulaspora delbrueckii
- uninoculated fermentation
- white wines
- wine
- winemaking
- Yeast
- yeast assimilable nitrogen
Links
DOI: 10.3390/books978-3-0365-0151-2Editions