TY  - BOOK
AU  - Morata, Antonio
AB  - 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.
DO  - 10.3390/books978-3-03921-559-1
ID  - OAPEN ID: 42607
KW  - n/a
KW  - wine acidity
KW  - pulcherrimin
KW  - glycosidases
KW  - Lactobacillus plantarum
KW  - Saccharomycodes ludwigii
KW  - sparkling wine
KW  - processing foods
KW  - non-Saccharomyces
KW  - taxonomy
KW  - Candida stellate
KW  - wine quality
KW  - Candida stellata
KW  - non-Saccharomyces yeast
KW  - Brettanomyces bruxellensis
KW  - flavor complexity
KW  - Schizosaccharomyces pombe
KW  - Wickerhamomyces anomalus
KW  - Stermerella bacillaris
KW  - mixed cultures fermentation
KW  - oenological uses
KW  - winemaking
KW  - re-fermentation
KW  - Zygosaccharomyces rouxii
KW  - Torulaspora delbrueckii
KW  - genetic improvement
KW  - Zygotorulaspora florentina
KW  - maloalcoholic fermentation
KW  - high-ethanol
KW  - mixed starters
KW  - yeast
KW  - wines
KW  - non-Saccharomyces yeasts
KW  - aroma compounds
KW  - spoilage yeasts’ control
KW  - metabolism
KW  - acetate esters
KW  - Pichia anomala
KW  - wine
KW  - sequential fermentations
KW  - spoilage-control
KW  - enzymes
KW  - yeast dominance
KW  - acidification
KW  - ageing-on-lees
KW  - Kluyveromyces thermotolerans
KW  - co-fermentation
KW  - biotechnological applications
KW  - stable pigments
KW  - ecology
KW  - Pichia kudriavzevii
KW  - Lachancea thermotolerans
KW  - Metschnikowia pulcherrima
KW  - biocontrol
KW  - S. ludwigii
KW  - Candida intermedia
KW  - nitrogen
KW  - yeast inoculation
KW  - volatile acidity
KW  - off-flavors
KW  - malolactic bacteria
KW  - wine safety
KW  - genome
KW  - Aureobasidium pullulans
KW  - viticulture
KW  - anthocyanin
KW  - aroma
KW  - antimicrobial peptides
L1  - https://mdpi.com/books/pdfview/book/1749
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/46449
PB  - MDPI - Multidisciplinary Digital Publishing Institute
PY  - 2019
SN  - 9783039215591
SN  - 9783039215584
TI  - Enological Repercussions of Non-Saccharomyces Speciesnull
ER  - 
