03427nam 2200889z- 450 991055712820332120231214133258.0(CKB)5400000000040772(oapen)https://directory.doabooks.org/handle/20.500.12854/68581(EXLCZ)99540000000004077220202105d2021 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierEnological Repercussions of Non-Saccharomyces Species 2.0Basel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20211 electronic 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 issuesbicsscMetschnikowia pulcherrimaLachancea thermotoleransTorulaspora delbrueckiiGrenacheGracianoochratoxin A (OTA)mycotoxinsbiogenic amines (BAs)ethyl carbamate (EC)organic winesnon-Saccharomycesalcohol reductionnative yeastsequential fermentationwineuninoculated fermentationyeastsulphur dioxidenon-Saccharomyces yeastsmixed starter culturesfermentationSangiovesesensory analysisantimicrobial peptidesBrettanomyces bruxellensisCandida intermediaPichia guilliermondiireactive oxygen speciesHanseniaspora vineaealcoholic fermentationageing on leespolysaccharideswhite wineswinemakingaging-on-leesyeast assimilable nitrogenSaccharomyces non-cerevisiaeethanolglycerolglycolysispyruvate kinasefermentation evolution cladesensory improvementdealcoholizationSO2grape varietySchizosaccharomyces pombeTechnology: general issuesMorata Antonioedt1279930Morata AntonioothBOOK9910557128203321Enological Repercussions of Non-Saccharomyces Species 2.03016210UNINA