Enological Repercussions of Non-Saccharomyces Species 2.0

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
Format:	eBook
Language:	English
Published:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Subjects:	Technology: general issues 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 Torulaspora delbrueckii uninoculated fermentation white wines wine winemaking yeast yeast assimilable nitrogen
Online Access:	Open Access: DOAB: description of the publication Open Access: DOAB, download the publication

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