Description
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.
Author: Antonio Morata
Publisher: Mdpi AG
Published: 04/15/2021
Pages: 176
Binding Type: Hardcover
Weight: 1.28lbs
Size: 9.61h x 6.69w x 0.63d
ISBN13: 9783036501505
ISBN10: 3036501509
BISAC Categories:
- Science | Chemistry | General
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