TY - BOOK ID - 133697900 TI - Enological Repercussions of Non-Saccharomyces Species 2.0 PY - 2021 PB - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute DB - UniCat KW - Technology: general issues KW - Metschnikowia pulcherrima KW - Lachancea thermotolerans KW - Torulaspora delbrueckii KW - Grenache KW - Graciano KW - ochratoxin A (OTA) KW - mycotoxins KW - biogenic amines (BAs) KW - ethyl carbamate (EC) KW - organic wines KW - non-Saccharomyces KW - alcohol reduction KW - native yeast KW - sequential fermentation KW - wine KW - uninoculated fermentation KW - yeast KW - sulphur dioxide KW - non-Saccharomyces yeasts KW - mixed starter cultures KW - fermentation KW - Sangiovese KW - sensory analysis KW - antimicrobial peptides KW - Brettanomyces bruxellensis KW - Candida intermedia KW - Pichia guilliermondii KW - reactive oxygen species KW - Hanseniaspora vineae KW - alcoholic fermentation KW - ageing on lees KW - polysaccharides KW - white wines KW - winemaking KW - aging-on-lees KW - yeast assimilable nitrogen KW - Saccharomyces non-cerevisiae KW - ethanol KW - glycerol KW - glycolysis KW - pyruvate kinase KW - fermentation evolution clade KW - sensory improvement KW - dealcoholization KW - SO2 KW - grape variety KW - Schizosaccharomyces pombe UR - https://www.unicat.be/uniCat?func=search&query=sysid:133697900 AB - 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. ER -