Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0
Non-<i>Saccharomyces</i> yeast species are currently a biotechnology trend in enology and 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 varieti...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-11-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/6/4/110 |
| _version_ | 1797547683539320832 |
|---|---|
| author | Antonio Morata |
| author_facet | Antonio Morata |
| author_sort | Antonio Morata |
| collection | DOAJ |
| description | Non-<i>Saccharomyces</i> yeast species are currently a biotechnology trend in enology and 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-<i>Saccharomyces</i> can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-<i>Saccharomyces</i> yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO<sub>2</sub> levels. The promising species <i>Hanseniaspora vineae</i> is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed. |
| first_indexed | 2024-03-10T14:47:35Z |
| format | Article |
| id | doaj.art-415a40445c244e7a891b4ab63b30a120 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T14:47:35Z |
| publishDate | 2020-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-415a40445c244e7a891b4ab63b30a1202023-11-20T21:13:25ZengMDPI AGFermentation2311-56372020-11-016411010.3390/fermentation6040110Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0Antonio Morata0enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, SpainNon-<i>Saccharomyces</i> yeast species are currently a biotechnology trend in enology and 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-<i>Saccharomyces</i> can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-<i>Saccharomyces</i> yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO<sub>2</sub> levels. The promising species <i>Hanseniaspora vineae</i> is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed.https://www.mdpi.com/2311-5637/6/4/110non-<i>Saccharomyces</i>sensory improvementdealcoholizationSO<sub>2</sub>grape variety<i>Hanseniaspora vineae</i> |
| spellingShingle | Antonio Morata Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 Fermentation non-<i>Saccharomyces</i> sensory improvement dealcoholization SO<sub>2</sub> grape variety <i>Hanseniaspora vineae</i> |
| title | Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 |
| title_full | Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 |
| title_fullStr | Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 |
| title_full_unstemmed | Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 |
| title_short | Enological Repercussions of Non-<i>Saccharomyces</i> Species 2.0 |
| title_sort | enological repercussions of non i saccharomyces i species 2 0 |
| topic | non-<i>Saccharomyces</i> sensory improvement dealcoholization SO<sub>2</sub> grape variety <i>Hanseniaspora vineae</i> |
| url | https://www.mdpi.com/2311-5637/6/4/110 |
| work_keys_str_mv | AT antoniomorata enologicalrepercussionsofnonisaccharomycesispecies20 |