Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality

The use of non- Saccharomyces yeasts can provide advantages in winemaking such as: a reduction of ethanol content, the synthesis of certain metabolites that are important for color stability or a good yield in the production of certain volatile compounds (ethyl lactate, 2,3-butanediol, 2-phenylethyl...

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Veröffentlicht in:	European food research & technology 2017-12, Vol.243 (12), p.2175-2185
Hauptverfasser:	Del Fresno, Juan Manuel, Morata, Antonio, Loira, Iris, Bañuelos, María Antonia, Escott, Carlos, Benito, Santiago, González Chamorro, Carmen, Suárez-Lepe, José Antonio
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetaldehyde Acetic acid Acidity Agriculture Analytical Chemistry Baking yeast Biotechnology Butanediol Chemistry Chemistry and Materials Science Ethanol Ethyl lactate Fermentation Food Science Forestry Glycerol Lactic acid Metabolites Original Paper Pyruvic acid Saccharomyces Saccharomyces cerevisiae Volatile compounds Wine Wines Yeast Yeasts
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