Enological Repercussions of Non-Saccharomyces Species 2.0
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| Autore: |
Morata Antonio
|
| Titolo: |
Enological Repercussions of Non-Saccharomyces Species 2.0
|
| Pubblicazione: | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica: | 1 online resource (176 p.) |
| Soggetto topico: | Technology: general issues |
| Soggetto non controllato: | ageing on lees |
| aging-on-lees | |
| alcohol reduction | |
| alcoholic fermentation | |
| antimicrobial peptides | |
| biogenic amines (BAs) | |
| Brettanomyces bruxellensis | |
| Candida intermedia | |
| dealcoholization | |
| ethanol | |
| ethyl carbamate (EC) | |
| fermentation | |
| fermentation evolution clade | |
| glycerol | |
| glycolysis | |
| Graciano | |
| grape variety | |
| Grenache | |
| Hanseniaspora vineae | |
| Lachancea thermotolerans | |
| Metschnikowia pulcherrima | |
| mixed starter cultures | |
| mycotoxins | |
| native yeast | |
| non-Saccharomyces | |
| non-Saccharomyces yeasts | |
| ochratoxin A (OTA) | |
| organic wines | |
| Pichia guilliermondii | |
| polysaccharides | |
| pyruvate kinase | |
| reactive oxygen species | |
| Saccharomyces non-cerevisiae | |
| Sangiovese | |
| Schizosaccharomyces pombe | |
| sensory analysis | |
| sensory improvement | |
| sequential fermentation | |
| SO2 | |
| sulphur dioxide | |
| Torulaspora delbrueckii | |
| uninoculated fermentation | |
| white wines | |
| wine | |
| winemaking | |
| yeast | |
| yeast assimilable nitrogen | |
| Persona (resp. second.): | MorataAntonio |
| Sommario/riassunto: | 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. |
| Titolo autorizzato: | Enological Repercussions of Non-Saccharomyces Species 2.0 |
| Formato: | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione: | Inglese |
| Record Nr.: | 9910557128203321 |
| Lo trovi qui: | Univ. Federico II |
| Opac: | Controlla la disponibilità qui |