Enological repercussions of non-saccharomyces species 2.0:
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 g...
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| Format: | Elektronisch E-Book |
| Sprache: | English |
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Basel ; Beijing ; Wuhan ; Barcelona ; Belgrade
MDPI
[2021]
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| Schriftenreihe: | Fermentation
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| Schlagworte: | |
| Online-Zugang: | Volltext Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | Titelrückseite: This is a reprint of articles from the Special Issue published online in the open access journal Fermentation (ISSN 2311-5637) (available at: https://www.mdpi.com/journal/fermentation/special issues/non saccharomyces 2). |
| Beschreibung: | 1 Online-Ressource (vii, 166 Seiten) |
| ISBN: | 9783036501512 |
| DOI: | 10.3390/books978-3-0365-0151-2 |
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| physical | 1 Online-Ressource (vii, 166 Seiten) |
| psigel | ZDB-94-OAB |
| publishDate | 2021 |
| publishDateSearch | 2021 |
| publishDateSort | 2021 |
| publisher | MDPI |
| record_format | marc |
| series2 | Fermentation |
| spellingShingle | Enological repercussions of non-saccharomyces species 2.0 Hefeartige Pilze (DE-588)4230509-3 gnd Weinherstellung (DE-588)4189467-4 gnd |
| subject_GND | (DE-588)4230509-3 (DE-588)4189467-4 (DE-588)4143413-4 |
| title | Enological repercussions of non-saccharomyces species 2.0 |
| title_auth | Enological repercussions of non-saccharomyces species 2.0 |
| title_exact_search | Enological repercussions of non-saccharomyces species 2.0 |
| title_exact_search_txtP | Enological repercussions of non-saccharomyces species 2.0 |
| title_full | Enological repercussions of non-saccharomyces species 2.0 editor Antonio Morata |
| title_fullStr | Enological repercussions of non-saccharomyces species 2.0 editor Antonio Morata |
| title_full_unstemmed | Enological repercussions of non-saccharomyces species 2.0 editor Antonio Morata |
| title_short | Enological repercussions of non-saccharomyces species 2.0 |
| title_sort | enological repercussions of non saccharomyces species 2 0 |
| topic | Hefeartige Pilze (DE-588)4230509-3 gnd Weinherstellung (DE-588)4189467-4 gnd |
| topic_facet | Hefeartige Pilze Weinherstellung Aufsatzsammlung |
| url | https://directory.doabooks.org/handle/20.500.12854/68581 https://doi.org/10.3390/books978-3-0365-0151-2 |
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