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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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Formaat: Online
Taal:Engels
Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2021
Onderwerpen:
Metschnikowia pulcherrima
Lachancea thermotolerans
Torulaspora delbrueckii
Grenache
Graciano
ochratoxin A (OTA)
mycotoxins
biogenic amines (BAs)
ethyl carbamate (EC)
organic wines
non-Saccharomyces
alcohol reduction
native yeast
sequential fermentation
wine
uninoculated fermentation
yeast
sulphur dioxide
non-Saccharomyces yeasts
mixed starter cultures
fermentation
Sangiovese
sensory analysis
antimicrobial peptides
Brettanomyces bruxellensis
Candida intermedia
Pichia guilliermondii
reactive oxygen species
Hanseniaspora vineae
alcoholic fermentation
ageing on lees
polysaccharides
white wines
winemaking
aging-on-lees
yeast assimilable nitrogen
Saccharomyces non-cerevisiae
ethanol
glycerol
glycolysis
pyruvate kinase
fermentation evolution clade
sensory improvement
dealcoholization
SO2
grape variety
Schizosaccharomyces pombe
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
Online toegang:ONIX_20210501_9783036501505_327
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