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Enological Repercussions of Non-Saccharomyces Species

From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely m...

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Uloženo v:
Hlavní autor: Morata, Antonio
Médium: Online
Jazyk:angličtina
Vydáno: MDPI - Multidisciplinary Digital Publishing Institute 2021
Témata:
QH301-705.5
Q1-390
n/a
wine acidity
pulcherrimin
glycosidases
Lactobacillus plantarum
Saccharomycodes ludwigii
sparkling wine
processing foods
non-Saccharomyces
taxonomy
Candida stellate
wine quality
Candida stellata
non-Saccharomyces yeast
Brettanomyces bruxellensis
flavor complexity
Schizosaccharomyces pombe
Wickerhamomyces anomalus
Stermerella bacillaris
mixed cultures fermentation
oenological uses
winemaking
re-fermentation
Zygosaccharomyces rouxii
Torulaspora delbrueckii
genetic improvement
Zygotorulaspora florentina
maloalcoholic fermentation
high-ethanol
mixed starters
yeast
wines
non-Saccharomyces yeasts
aroma compounds
spoilage yeasts’ control
metabolism
acetate esters
Pichia anomala
wine
sequential fermentations
spoilage-control
enzymes
yeast dominance
acidification
ageing-on-lees
Kluyveromyces thermotolerans
co-fermentation
biotechnological applications
stable pigments
ecology
Pichia kudriavzevii
Lachancea thermotolerans
Metschnikowia pulcherrima
biocontrol
S. ludwigii
Candida intermedia
nitrogen
yeast inoculation
volatile acidity
off-flavors
malolactic bacteria
wine safety
genome
Aureobasidium pullulans
viticulture
anthocyanin
aroma
antimicrobial peptides
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
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