LEADER 03427nam  2200889z- 450 
001 9910557128203321
005 20231214133258.0
035   $a(CKB)5400000000040772
035   $a(oapen)https://directory.doabooks.org/handle/20.500.12854/68581
035   $a(EXLCZ)995400000000040772
100   $a20202105d2021      |y             0
101 0 $aeng
135   $aurmn|---annan
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 10$aEnological Repercussions of Non-Saccharomyces Species 2.0
210   $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021
215   $a1 electronic resource (176 p.)
311   $a3-0365-0150-9 
311   $a3-0365-0151-7 
330   $aThe 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.
606   $aTechnology: general issues$2bicssc
610   $aMetschnikowia pulcherrima
610   $aLachancea thermotolerans
610   $aTorulaspora delbrueckii
610   $aGrenache
610   $aGraciano
610   $aochratoxin A (OTA)
610   $amycotoxins
610   $abiogenic amines (BAs)
610   $aethyl carbamate (EC)
610   $aorganic wines
610   $anon-Saccharomyces
610   $aalcohol reduction
610   $anative yeast
610   $asequential fermentation
610   $awine
610   $auninoculated fermentation
610   $ayeast
610   $asulphur dioxide
610   $anon-Saccharomyces yeasts
610   $amixed starter cultures
610   $afermentation
610   $aSangiovese
610   $asensory analysis
610   $aantimicrobial peptides
610   $aBrettanomyces bruxellensis
610   $aCandida intermedia
610   $aPichia guilliermondii
610   $areactive oxygen species
610   $aHanseniaspora vineae
610   $aalcoholic fermentation
610   $aageing on lees
610   $apolysaccharides
610   $awhite wines
610   $awinemaking
610   $aaging-on-lees
610   $ayeast assimilable nitrogen
610   $aSaccharomyces non-cerevisiae
610   $aethanol
610   $aglycerol
610   $aglycolysis
610   $apyruvate kinase
610   $afermentation evolution clade
610   $asensory improvement
610   $adealcoholization
610   $aSO2
610   $agrape variety
610   $aSchizosaccharomyces pombe
615  7$aTechnology: general issues
700   $aMorata$b Antonio$4edt$01279930
702   $aMorata$b Antonio$4oth
906   $aBOOK
912   $a9910557128203321
996   $aEnological Repercussions of Non-Saccharomyces Species 2.0$93016210
997   $aUNINA