LEADER 03363nam 2200421z- 450 001 9910220038203321 005 20231214132849.0 035 $a(CKB)3800000000216395 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/54733 035 $a(EXLCZ)993800000000216395 100 $a20202102d2017 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNon-conventional Yeast in the Wine Industry 210 $cFrontiers Media SA$d2017 215 $a1 electronic resource (177 p.) 225 1 $aFrontiers Research Topics 311 $a2-88945-053-8 330 $aSaccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol.Saccharomyces cerevisiae strains that exhibit high ethanol tolerance and excellent fermentative ability are extensively used in winemaking as selected starters. However, a side-effect of the widespread use of these commercial starter cultures is the elimination of native microbiota, which might result in wines with similar analytical and sensory properties, depriving them from the variability, complexity and personality that define the typicality of a wine. Nonetheless, a way of balancing control and yeast population diversity during wine fermentation is the selection of non-Saccharomyces yeasts with optimal oenological traits. Therefore, a current trend in enology is the implementation of mixed- or multi-starters cultures, combining S. cerevisiae that remains the yeast species required for the completion of fermentation and non-Saccharomyces yeasts isolated from the native flora of grape juices. This research topic mainly deals with possible applications of different non-Saccharomyces yeast to wine production such as aroma production, ethanol reduction or biocontrol. 610 $aStarmerella 610 $aflavorome 610 $aHanseniaspora 610 $aYeast interactions 610 $aTorulaspora 610 $aSaccharomyces 610 $akiller 610 $abiocontrol 610 $amycobioma 700 $aJose Manuel Guillamon$4auth$01287771 702 $aGemma Beltran$4auth 702 $aAlbert Mas$4auth 906 $aBOOK 912 $a9910220038203321 996 $aNon-conventional Yeast in the Wine Industry$93020373 997 $aUNINA