Show simple item record

dc.contributor.editorMorata, Antonio
dc.date.accessioned2021-05-01T15:15:11Z
dc.date.available2021-05-01T15:15:11Z
dc.date.issued2021
dc.identifierONIX_20210501_9783036501505_327
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/68581
dc.description.abstractThe 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::T Technology, engineering, agriculture::TB Technology: general issues
dc.subject.otherMetschnikowia pulcherrima
dc.subject.otherLachancea thermotolerans
dc.subject.otherTorulaspora delbrueckii
dc.subject.otherGrenache
dc.subject.otherGraciano
dc.subject.otherochratoxin A (OTA)
dc.subject.othermycotoxins
dc.subject.otherbiogenic amines (BAs)
dc.subject.otherethyl carbamate (EC)
dc.subject.otherorganic wines
dc.subject.othernon-Saccharomyces
dc.subject.otheralcohol reduction
dc.subject.othernative yeast
dc.subject.othersequential fermentation
dc.subject.otherwine
dc.subject.otheruninoculated fermentation
dc.subject.otheryeast
dc.subject.othersulphur dioxide
dc.subject.othernon-Saccharomyces yeasts
dc.subject.othermixed starter cultures
dc.subject.otherfermentation
dc.subject.otherSangiovese
dc.subject.othersensory analysis
dc.subject.otherantimicrobial peptides
dc.subject.otherBrettanomyces bruxellensis
dc.subject.otherCandida intermedia
dc.subject.otherPichia guilliermondii
dc.subject.otherreactive oxygen species
dc.subject.otherHanseniaspora vineae
dc.subject.otheralcoholic fermentation
dc.subject.otherageing on lees
dc.subject.otherpolysaccharides
dc.subject.otherwhite wines
dc.subject.otherwinemaking
dc.subject.otheraging-on-lees
dc.subject.otheryeast assimilable nitrogen
dc.subject.otherSaccharomyces non-cerevisiae
dc.subject.otherethanol
dc.subject.otherglycerol
dc.subject.otherglycolysis
dc.subject.otherpyruvate kinase
dc.subject.otherfermentation evolution clade
dc.subject.othersensory improvement
dc.subject.otherdealcoholization
dc.subject.otherSO2
dc.subject.othergrape variety
dc.subject.otherSchizosaccharomyces pombe
dc.titleEnological Repercussions of Non-Saccharomyces Species 2.0
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-0151-2
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036501505
oapen.relation.isbn9783036501512
oapen.pages176
oapen.place.publicationBasel, Switzerland


Files in this item

FilesSizeFormatView

There are no files associated with this item.

This item appears in the following Collection(s)

Show simple item record

https://creativecommons.org/licenses/by/4.0/
Except where otherwise noted, this item's license is described as https://creativecommons.org/licenses/by/4.0/