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Enological Repercussions of Non-Saccharomyces Species

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ISBN: 9783039215584 / 9783039215591 Year: Pages: 218 DOI: 10.3390/books978-3-03921-559-1 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology
Added to DOAB on : 2019-12-09 11:49:16
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Abstract

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 metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

Keywords

Lachancea thermotolerans --- Kluyveromyces thermotolerans --- acidification --- wines --- sequential fermentations --- non-Saccharomyces --- non-Saccharomyces yeasts --- Wickerhamomyces anomalus --- Pichia anomala --- enzymes --- glycosidases --- acetate esters --- biocontrol --- mixed starters --- wine --- wine --- Zygosaccharomyces rouxii --- re-fermentation --- spoilage-control --- non-Saccharomyces --- high-ethanol --- Schizosaccharomyces pombe --- oenological uses --- maloalcoholic fermentation --- stable pigments --- wine safety --- non-Saccharomyces yeast --- Saccharomycodes ludwigii --- S. ludwigii --- spoilage yeasts’ control --- ageing-on-lees --- non-Saccharomyces --- yeast --- sparkling wine --- nitrogen --- aroma --- Candida stellata --- ecology --- taxonomy --- metabolism --- processing foods --- co-fermentation --- non-Saccharomyces --- genome --- aroma compounds --- anthocyanin --- mixed cultures fermentation --- flavor complexity --- Aureobasidium pullulans --- biotechnological applications --- viticulture --- enzymes --- non-Saccharomyces yeasts --- Torulaspora delbrueckii --- winemaking --- yeast inoculation --- yeast dominance --- wine quality --- genetic improvement --- antimicrobial peptides --- biocontrol --- Brettanomyces bruxellensis --- Candida intermedia --- wine --- off-flavors --- wine acidity --- volatile acidity --- malolactic bacteria --- Lactobacillus plantarum --- Lachancea thermotolerans --- Schizosaccharomyces pombe --- Candida stellate --- Torulaspora delbrueckii --- Zygotorulaspora florentina --- Pichia kudriavzevii --- Stermerella bacillaris --- Metschnikowia pulcherrima --- oenological uses --- enzymes --- stable pigments --- pulcherrimin --- n/a --- n/a

Beverage Sensory Modification

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ISBN: 9783039213931 / 9783039213948 Year: Pages: 104 DOI: 10.3390/books978-3-03921-394-8 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2019-12-09 11:49:15
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This Special Issue on “Beverage Sensory Modification” presents a series of articles that feature the broad sense of sensory modification with regards to beverages, either by improving their flavor, taste, and mouthfeel properties, or through prevention of spoilage. The scope goes further than the usual technological measures that modulate sensory properties and includes psychological and cross-modal influences, where the sensory modification occurs in the subject’s brain rather than as a result of modified physical–chemical properties of objects.

Wine Fermentation

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ISBN: 9783038976745 Year: Pages: 176 DOI: 10.3390/books978-3-03897-675-2 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Biotechnology --- Technology (General)
Added to DOAB on : 2019-04-05 11:07:22
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Abstract

This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

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