Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking

At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and et...

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Veröffentlicht in:	PloS one 2016-03, Vol.11 (3), p.e0151102
Hauptverfasser:	Benito, Ángel, Jeffares, Daniel, Palomero, Felipe, Calderón, Fernando, Bai, Feng-Yan, Bähler, Jürg, Benito, Santiago
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Alcohol Amines Amino acids Bacteria Baking yeast Biogenic amines Biology and Life Sciences Chemistry Ethyl carbamate Eukaryotes Fermentation Food safety Food science Genetic aspects Glucose Glycerol Hanseniaspora Laboratories Malic acid Malolactic fermentation Medicine and Health Sciences Metabolism Metabolites Methods Nuclear engineering Nuclear safety Parameter identification Physical Sciences Properties Research and Analysis Methods Saccharomyces Saccharomyces cerevisiae Schizosaccharomyces - classification Schizosaccharomyces - genetics Schizosaccharomyces - metabolism Species Specificity Strains (organisms) Studies Varieties Wine Wine making Wines Yeast Yeasts
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