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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Detalles Bibliográficos
Otros Autores:	Morata, Antonio (auth)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2019
Materias:	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
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009433795506719