TY  - BOOK
AU  - Jose Manuel Guillamon
AU  - Gemma Beltran
AU  - Albert Mas
AB  - Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.
DO  - 10.3389/978-2-88945-053-4
ID  - OAPEN ID: 22906
KW  - Starmerella
KW  - flavorome
KW  - Hanseniaspora
KW  - Yeast interactions
KW  - Torulaspora
KW  - Saccharomyces
KW  - killer
KW  - biocontrol
KW  - mycobioma
L1  - http://journal.frontiersin.org/researchtopic/3857/non-conventional-yeast-in-the-wine-industry
LA  - English
LK  - https://directory.doabooks.org/handle/20.500.12854/54733
PB  - Frontiers Media SA
PY  - 2017
SN  - 9782889450534
TI  - Non-conventional Yeast in the Wine Industrynull
ER  - 
