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...
محفوظ في:
| التنسيق: | Online |
|---|---|
| اللغة: | الإنجليزية |
| منشور في: |
MDPI - Multidisciplinary Digital Publishing Institute
2021
|
| الموضوعات: | |
| الوصول للمادة أونلاين: | ONIX_20210501_9783036501505_327 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
| _version_ | 1869515513861767168 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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 grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels. |
| format | Online |
| id | doab-20.500.12854ir-68581 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-685812024-04-09T23:16:23Z Enological Repercussions of Non-Saccharomyces Species 2.0 Morata, Antonio 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 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 grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels. 2021-05-01T15:15:11Z 2021-05-01T15:15:11Z 2021 book ONIX_20210501_9783036501505_327 9783036501505 9783036501512 https://directory.doabooks.org/handle/20.500.12854/68581 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/3602 https://mdpi.com/books/pdfview/book/3602 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-0151-2 10.3390/books978-3-0365-0151-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036501505 9783036501512 176 Basel, Switzerland open access |
| spellingShingle | 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 Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title_full | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title_fullStr | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title_full_unstemmed | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title_short | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| title_sort | enological repercussions of non saccharomyces species 2 0 |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20210501_9783036501505_327 |