03444nam 2200901z- 450 991055712820332120210501(CKB)5400000000040772(oapen)https://directory.doabooks.org/handle/20.500.12854/68581(oapen)doab68581(EXLCZ)99540000000004077220202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEnological Repercussions of Non-Saccharomyces Species 2.0Basel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 online resource (176 p.)3-0365-0150-9 3-0365-0151-7 The 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.Technology: general issuesbicsscageing on leesaging-on-leesalcohol reductionalcoholic fermentationantimicrobial peptidesbiogenic amines (BAs)Brettanomyces bruxellensisCandida intermediadealcoholizationethanolethyl carbamate (EC)fermentationfermentation evolution cladeglycerolglycolysisGracianogrape varietyGrenacheHanseniaspora vineaeLachancea thermotoleransMetschnikowia pulcherrimamixed starter culturesmycotoxinsnative yeastnon-Saccharomycesnon-Saccharomyces yeastsochratoxin A (OTA)organic winesPichia guilliermondiipolysaccharidespyruvate kinasereactive oxygen speciesSaccharomyces non-cerevisiaeSangioveseSchizosaccharomyces pombesensory analysissensory improvementsequential fermentationSO2sulphur dioxideTorulaspora delbrueckiiuninoculated fermentationwhite wineswinewinemakingyeastyeast assimilable nitrogenTechnology: general issuesMorata Antonioedt1279930Morata AntonioothBOOK9910557128203321Enological Repercussions of Non-Saccharomyces Species 2.03016210UNINA