Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

n/a --- wine acidity --- pulcherrimin --- glycosidases --- Lactobacillus plantarum --- Saccharomycodes ludwigii --- sparkling wine --- processing foods --- non-Saccharomyces --- taxonomy --- Candida stellate --- wine quality --- Candida stellata --- non-Saccharomyces yeast --- Brettanomyces bruxellensis --- flavor complexity --- Schizosaccharomyces pombe --- Wickerhamomyces anomalus --- Stermerella bacillaris --- mixed cultures fermentation --- oenological uses --- winemaking --- re-fermentation --- Zygosaccharomyces rouxii --- Torulaspora delbrueckii --- genetic improvement --- Zygotorulaspora florentina --- maloalcoholic fermentation --- high-ethanol --- mixed starters --- yeast --- wines --- non-Saccharomyces yeasts --- aroma compounds --- spoilage yeasts’ control --- metabolism --- acetate esters --- Pichia anomala --- wine --- sequential fermentations --- spoilage-control --- enzymes --- yeast dominance --- acidification --- ageing-on-lees --- Kluyveromyces thermotolerans --- co-fermentation --- biotechnological applications --- stable pigments --- ecology --- Pichia kudriavzevii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- biocontrol --- S. ludwigii --- Candida intermedia --- nitrogen --- yeast inoculation --- volatile acidity --- off-flavors --- malolactic bacteria --- wine safety --- genome --- Aureobasidium pullulans --- viticulture --- anthocyanin --- aroma --- antimicrobial peptides --- spoilage yeasts' control

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

low-ethanol wines --- wine-related fungi --- non-Saccharomyces --- yeasts --- narince --- wine quality --- tryptophol --- low ethanol wine --- serotonin --- non-conventional yeasts --- Bombino bianco --- Schizosaccharomyces pombe --- volatile compounds --- ethyl carbamate --- phthalates --- autochthonous --- meta-taxonomic analysis --- Pichia kluyveri --- pH control --- IAA --- Torulaspora delbrueckii --- chemical analyses --- aroma profile --- yeast --- enzymatic patterns --- wine flavor --- fermentation --- must replacement --- Saccharomyces cerevisiae --- malolactic fermentation --- wine --- HACCP --- food quality --- sequential inoculation --- alcoholic beverages --- itaconic acid --- biocontrol application --- white wine --- hydroxytyrosol --- tryptophan --- glucose --- kinetic analysis --- wine aroma --- amino acid decarboxylation --- lactic acid bacteria --- vineyard soil --- wine color --- tyrosol --- Saccharomyces --- Gompertz-model --- sequential culture --- biogenic amines --- SO2 reduction --- climate change --- Vineyard Microbiota --- A. terreus --- sulfur dioxide --- human health-promoting compounds --- Hanseniaspora guilliermondii --- non-Saccharomyces screening --- aromatic/sensorial profiles --- Malvar (Vitis vinifera L. cv.) --- probiotics --- Yeasts --- native yeast --- color --- glutathione --- hot pre-fermentative maceration --- technological characterization --- wine-related bacteria --- Riesling --- Torulaspora microellipsoides --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- cashew apple juice --- resveratrol --- biocontrol --- shiraz --- Tannat --- ochratoxin A --- aroma compound --- trehalose --- wine composition --- Hanseniaspora uvarum yeast --- food safety --- acidity --- sensory evaluation --- viticulture --- melatonin --- alcoholic fermentation --- aroma