Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0

Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0

Non-<i>Saccharomyces</i> yeast species are currently a biotechnology trend in enology and 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 varieti...

Full description

Bibliographic Details
Main Author:	Antonio Morata
Format:	Article
Language:	English
Published:	MDPI AG 2020-11-01
Series:	Fermentation
Subjects:	non-<i>Saccharomyces</i> sensory improvement dealcoholization SO<sub>2</sub> grape variety <i>Hanseniaspora vineae</i>
Online Access:	https://www.mdpi.com/2311-5637/6/4/110

Similar Items

The Impact of <i>Hanseniaspora vineae</i> Fermentation and Ageing on Lees on the Terpenic Aromatic Profile of White Wines of the Albillo Variety
by: Juan Manuel Del Fresno, et al.
Published: (2021-02-01)

Application of <i>Hanseniaspora vineae</i> Yeast in the Production of Rosé Wines from a Blend of Tempranillo and Albillo Grapes
by: Juan Manuel Del Fresno, et al.
Published: (2021-08-01)

Impact of <i>Hanseniaspora Vineae</i> in Alcoholic Fermentation and Ageing on Lees of High-Quality White Wine
by: Juan Manuel Del Fresno, et al.
Published: (2020-07-01)

Enological Repercussions of Non-Saccharomyces Species 2.0
Published: (2021)

Pulsed Electric Fields to Improve the Use of Non-<i>Saccharomyces</i> Starters in Red Wines
by: Cristian Vaquero, et al.
Published: (2021-06-01)

Selection of Native Non-<i>Saccharomyces</i> Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
by: Benjamín Kuchen, et al.
Published: (2019-07-01)

Biotechnological Approach Based on Selected <i>Saccharomyces cerevisiae</i> Starters for Reducing the Use of Sulfur Dioxide in Wine
by: Angela Capece, et al.
Published: (2020-05-01)

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas
by: Cristian Vaquero, et al.
Published: (2021-04-01)

Levaduras no-Saccharomyces para modular el aroma secundario de los vinos: incremento del acetato de 2-feniletilo mediante cultivos iniciadores mixtos
by: Viana Garrido, Fernando
Published: (2011)

Use of Indigenous Hanseniaspora vineae and Metschnikowia pulcherrima Co-fermentation With Saccharomyces cerevisiae to Improve the Aroma Diversity of Vidal Blanc Icewine
by: Bo-Qin Zhang, et al.
Published: (2018-10-01)

Influence of Microencapsulation on Fermentative Behavior of <i>Hanseniaspora osmophila</i> in Wine Mixed Starter Fermentation
by: Grazia Alberico, et al.
Published: (2021-07-01)

Yeast Species, Strains, and Growth Media Mediate Attraction of <i>Drosophila suzukii</i> (Diptera: Drosophilidae)
by: Rodrigo Lasa, et al.
Published: (2019-07-01)

Diversity of Mycobiota in Spanish Grape Berries and Selection of <i>Hanseniaspora uvarum</i> U1 to Prevent Mycotoxin Contamination
by: Carolina Gómez-Albarrán, et al.
Published: (2021-09-01)

Sulphur Dioxide Pads Can Reduce Gray Mold While Maintaining the Quality of Clamshell-Packaged ‘BRS Nubia’ Seeded Table Grapes Grown under Protected Cultivation
by: Khamis Youssef, et al.
Published: (2020-04-01)

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus <i>Hanseniaspora</i>
by: María José Valera, et al.
Published: (2021-08-01)

Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of <i>Hanseniaspora uvarum</i> and <i>Saccharomyces cerevisiae</i> Native Yeasts
by: María Victoria Mestre, et al.
Published: (2019-07-01)

How Different Fermentation Type Affects Volatile Composition of Plum Jerkums
by: Magdalena Januszek, et al.
Published: (2021-05-01)

Postharvest Preservation of the New Hybrid Seedless Grape, ‘BRS Isis’, Grown Under the Double-Cropping a Year System in a Subtropical Area
by: Saeed Ahmed, et al.
Published: (2019-10-01)

Effect of the Addition of Non-<i>Saccharomyces</i> at First Alcoholic Fermentation on the Enological Characteristics of Cava Wines
by: Ana María Mislata, et al.
Published: (2021-04-01)

Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-<i>Saccharomyces</i> Yeast Species, <i>Starmerella bacillaris</i>
by: María Laura Raymond Eder, et al.
Published: (2021-06-01)

Influence of <i>Hanseniaspora</i><i>uvarum </i>AS27 on Chemical and Sensorial Characteristics of Aglianico Wine
by: Bruno Testa, et al.
Published: (2021-02-01)

Screening of Suitable Plant Regeneration Protocols for Several <i>Capsicum</i> spp. through Direct Organogenesis
by: Marina Martínez-López, et al.
Published: (2021-08-01)

Yeast Metabolism and Its Exploitation in Emerging Winemaking Trends: From Sulfite Tolerance to Sulfite Reduction
by: Giacomo Zara, et al.
Published: (2021-04-01)

Дивергенция и направленное изменение Ра элемента у конодонтов группы <i>Streptognathodus</i>
Published: (2019-02-01)

Microbial and Chemical Analysis of Non-<i>Saccharomyces</i> Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
by: Chun Tang Feng, et al.
Published: (2021-01-01)

Mixed Fermentation with <i>Metschnikowia pulcherrima</i> Using Different Grape Varieties
by: Filomena L. Duarte, et al.
Published: (2019-07-01)

Contribution of Non-<i>Saccharomyces</i> Yeasts to Wine Freshness. A Review
by: Antonio Morata, et al.
Published: (2019-12-01)

Nitrogen Preferences during Alcoholic Fermentation of Different Non-<i>Saccharomyces</i> Yeasts of Oenological Interest
by: Helena Roca-Mesa, et al.
Published: (2020-01-01)

The Effect of Non-<i>Saccharomyces</i> and <i>Saccharomyces</i> Non-<i>Cerevisiae</i> Yeasts on Ethanol and Glycerol Levels in Wine
by: Nedret Neslihan Ivit, et al.
Published: (2020-07-01)

Strain-Specific Responses by <i>Saccharomyces cerevisiae</i> to Competition by Non-<i>Saccharomyces</i> Yeasts
by: Cristobal A. Onetto, et al.
Published: (2021-08-01)

Electrochemical Hydrogenation and Corrosion Behaviour of LaNi<sub>5-<i>x</i></sub>Ge<i><sub>x</sub></i> (<i>x</i> = 0.3 and 0.6) Alloys
by: Krystyna Giza, et al.
Published: (2021-08-01)

Potential of non-<i>Saccharomyces</i> yeast for improving the aroma and sensory profile of Prokupac red wine
by: Ivana Karabegović, et al.
Published: (2021-04-01)

Unusual Non-<i>Saccharomyces</i> Yeasts Isolated from Unripened Grapes without Antifungal Treatments
by: José Juan Mateo, et al.
Published: (2020-04-01)

Synthesis of Superconducting In<i><sub>x</sub></i>Sn<sub>1−<i>x</i></sub>Te (0.04 < <i>x</i> < 0.1) Large Single Crystal by Liquid Transport Method
by: Peng Zhu, et al.
Published: (2021-04-01)

Руды нового гидротермального сульфидного узла Семенов (13°31' с.ш.), Срединно-Атлантический хребет
Published: (2019-02-01)

<i>Saccharomyces boulardii</i>: What Makes It Tick as Successful Probiotic?
by: Pedro Pais, et al.
Published: (2020-06-01)

Thermoelectric Properties of Ca<sub>3</sub>Co<sub>2−<i>x</i></sub>Mn<i><sub>x</sub></i>O<sub>6</sub> (<i>x</i> = 0.05, 0.2, 0.5, 0.75, and 1)
by: Nikola Kanas, et al.
Published: (2019-02-01)

Структурно-вещественные типы колчеданных руд северной части Магнитогорского прогиба и их тектоническая позиция
Published: (2019-02-01)

Геология и тектоника палеозоя Западно-Сибирской плиты
Published: (2019-02-01)

Revisiting the Taxonomic Synonyms and Populations of <i>Saccharomyces cerevisiae</i>—Phylogeny, Phenotypes, Ecology and Domestication
by: Ana Pontes, et al.
Published: (2020-06-01)