Enological Repercussions of Non-Saccharomyces Species 2.0 (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
176
Utgivningsdatum
2021-04-15
Förlag
Mdpi AG
Medarbetare
Morata, Antonio (guest ed.)
Illustrationer
Color illustrations
Dimensioner
244 x 170 x 16 mm
Vikt
581 g
Antal komponenter
1
Komponenter
4469:Standard Color 6.69 x 9.61 in or 244 x 170 mm (Pinched Crown) Case Laminate on Standard 70 Whit
ISBN
9783036501505
Enological Repercussions of Non-Saccharomyces Species 2.0 (inbunden)

Enological Repercussions of Non-Saccharomyces Species 2.0

Inbunden Engelska, 2021-04-15
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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.
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