The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2018-09-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2311-5637/4/3/73 |
| _version_ | 1818873110579904512 |
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| author | Nedret Neslihan Ivit Belinda Kemp |
| author_facet | Nedret Neslihan Ivit Belinda Kemp |
| author_sort | Nedret Neslihan Ivit |
| collection | DOAJ |
| description | The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics. |
| first_indexed | 2024-12-19T12:49:30Z |
| format | Article |
| id | doaj.art-e86718bb7be54514ac5ad50f8d1eae91 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-19T12:49:30Z |
| publishDate | 2018-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-e86718bb7be54514ac5ad50f8d1eae912022-12-21T20:20:37ZengMDPI AGFermentation2311-56372018-09-01437310.3390/fermentation4030073fermentation4030073The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling WineNedret Neslihan Ivit0Belinda Kemp1Perennia Food and Agriculture Inc., 32 Main Street, Kentville, NS B4N 1J5, CanadaCool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, CanadaThe interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics.http://www.mdpi.com/2311-5637/4/3/73non-Saccharomycesyeastsparkling winenitrogenaroma |
| spellingShingle | Nedret Neslihan Ivit Belinda Kemp The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine Fermentation non-Saccharomyces yeast sparkling wine nitrogen aroma |
| title | The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
| title_full | The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
| title_fullStr | The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
| title_full_unstemmed | The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
| title_short | The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine |
| title_sort | impact of non saccharomyces yeast on traditional method sparkling wine |
| topic | non-Saccharomyces yeast sparkling wine nitrogen aroma |
| url | http://www.mdpi.com/2311-5637/4/3/73 |
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