LEADER 05165nam 22012253a 450 001 9910367749903321 005 20250203235437.0 010 $a9783039215591 010 $a3039215590 024 8 $a10.3390/books978-3-03921-559-1 035 $a(CKB)4100000010106218 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/46449 035 $a(ScCtBLL)15d2ada8-ab7e-48aa-b867-8fd386418108 035 $a(OCoLC)1163813997 035 $a(oapen)doab46449 035 $a(EXLCZ)994100000010106218 100 $a20250203i20192019 uu 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aEnological Repercussions of Non-Saccharomyces Species$fAntonio Morata 210 $cMDPI - Multidisciplinary Digital Publishing Institute$d2019 210 1$aBasel, Switzerland :$cMDPI,$d2019. 215 $a1 electronic resource (218 p.) 311 08$a9783039215584 311 08$a3039215582 330 $aFrom the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations. 606 $aBiology, life sciences$2bicssc 610 $awine acidity 610 $apulcherrimin 610 $aglycosidases 610 $aLactobacillus plantarum 610 $aSaccharomycodes ludwigii 610 $asparkling wine 610 $aprocessing foods 610 $anon-Saccharomyces 610 $ataxonomy 610 $aCandida stellate 610 $awine quality 610 $aCandida stellata 610 $anon-Saccharomyces yeast 610 $aBrettanomyces bruxellensis 610 $aflavor complexity 610 $aSchizosaccharomyces pombe 610 $aWickerhamomyces anomalus 610 $aStermerella bacillaris 610 $amixed cultures fermentation 610 $aoenological uses 610 $awinemaking 610 $are-fermentation 610 $aZygosaccharomyces rouxii 610 $aTorulaspora delbrueckii 610 $agenetic improvement 610 $aZygotorulaspora florentina 610 $amaloalcoholic fermentation 610 $ahigh-ethanol 610 $amixed starters 610 $ayeast 610 $awines 610 $anon-Saccharomyces yeasts 610 $aaroma compounds 610 $aspoilage yeasts' control 610 $ametabolism 610 $aacetate esters 610 $aPichia anomala 610 $awine 610 $asequential fermentations 610 $aspoilage-control 610 $aenzymes 610 $ayeast dominance 610 $aacidification 610 $aageing-on-lees 610 $aKluyveromyces thermotolerans 610 $aco-fermentation 610 $abiotechnological applications 610 $astable pigments 610 $aecology 610 $aPichia kudriavzevii 610 $aLachancea thermotolerans 610 $aMetschnikowia pulcherrima 610 $abiocontrol 610 $aS. ludwigii 610 $aCandida intermedia 610 $anitrogen 610 $ayeast inoculation 610 $avolatile acidity 610 $aoff-flavors 610 $amalolactic bacteria 610 $awine safety 610 $agenome 610 $aAureobasidium pullulans 610 $aviticulture 610 $aanthocyanin 610 $aaroma 610 $aantimicrobial peptides 615 7$aBiology, life sciences 700 $aMorata$b Antonio$01279930 801 0$bScCtBLL 801 1$bScCtBLL 906 $aBOOK 912 $a9910367749903321 996 $aEnological Repercussions of Non-Saccharomyces Species$93020668 997 $aUNINA