Non-conventional Yeast in the Wine Industry
Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might resu...
Na minha lista:
| Main Authors: | , , |
|---|---|
| Formato: | Online |
| Idioma: | inglês |
| Publicado em: |
Frontiers Media SA
2021
|
| Assuntos: | |
| Acesso em linha: | 22906 |
| Tags: |
Sem tags, seja o primeiro a adicionar uma tag!
|
| _version_ | 1869531071278743552 |
|---|---|
| author | Jose Manuel Guillamon Gemma Beltran Albert Mas |
| author_browse | Albert Mas Gemma Beltran Jose Manuel Guillamon |
| author_facet | Jose Manuel Guillamon Gemma Beltran Albert Mas |
| author_sort | Jose Manuel Guillamon |
| collection | Directory of Open Access Books |
| description | Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol. |
| format | Online |
| id | doab-20.500.12854ir-54733 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Frontiers Media SA |
| publisherStr | Frontiers Media SA |
| record_format | ojs |
| spelling | doab-20.500.12854ir-547332024-04-05T17:31:06Z Non-conventional Yeast in the Wine Industry Jose Manuel Guillamon Gemma Beltran Albert Mas QR1-502 Q1-390 Starmerella flavorome Hanseniaspora Yeast interactions Torulaspora Saccharomyces killer biocontrol mycobioma thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol. 2021-02-11T21:06:54Z 2021-02-11T21:06:54Z 2017-07-06 13:27:36 2017 book 22906 16648714 9782889450534 https://directory.doabooks.org/handle/20.500.12854/54733 eng Frontiers Research Topics image/png Attribution 4.0 International http://www.frontiersin.org/books/Non-conventional_Yeast_in_the_Wine_Industry/1088#nogo http://journal.frontiersin.org/researchtopic/3857/non-conventional-yeast-in-the-wine-industry Frontiers Media SA 10.3389/978-2-88945-053-4 10.3389/978-2-88945-053-4 bf5ce210-e72e-4860-ba9b-c305640ff3ae 9782889450534 177 open access |
| spellingShingle | QR1-502 Q1-390 Starmerella flavorome Hanseniaspora Yeast interactions Torulaspora Saccharomyces killer biocontrol mycobioma thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) Jose Manuel Guillamon Gemma Beltran Albert Mas Non-conventional Yeast in the Wine Industry |
| title | Non-conventional Yeast in the Wine Industry |
| title_full | Non-conventional Yeast in the Wine Industry |
| title_fullStr | Non-conventional Yeast in the Wine Industry |
| title_full_unstemmed | Non-conventional Yeast in the Wine Industry |
| title_short | Non-conventional Yeast in the Wine Industry |
| title_sort | non conventional yeast in the wine industry |
| topic | QR1-502 Q1-390 Starmerella flavorome Hanseniaspora Yeast interactions Torulaspora Saccharomyces killer biocontrol mycobioma thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| topic_facet | QR1-502 Q1-390 Starmerella flavorome Hanseniaspora Yeast interactions Torulaspora Saccharomyces killer biocontrol mycobioma thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical) |
| url | 22906 |
| work_keys_str_mv | AT josemanuelguillamon nonconventionalyeastinthewineindustry AT gemmabeltran nonconventionalyeastinthewineindustry AT albertmas nonconventionalyeastinthewineindustry |