1. Use of Nonconventional Yeasts for Modulating Wine Acidity
- Author
-
Alice Vilela
- Subjects
0106 biological sciences ,Food spoilage ,Lachancea thermotolerans ,wine acidity ,Torulaspora delbrueckii ,Plant Science ,Candida stellate ,01 natural sciences ,Biochemistry, Genetics and Molecular Biology (miscellaneous) ,Saccharomyces ,03 medical and health sciences ,Mouthfeel ,010608 biotechnology ,Food science ,Aroma ,Pichia kudriavzevii ,Wine ,Fermentation in winemaking ,0303 health sciences ,lcsh:TP500-660 ,biology ,030306 microbiology ,digestive, oral, and skin physiology ,malolactic bacteria ,Zygotorulaspora florentina ,food and beverages ,volatile acidity ,biology.organism_classification ,lcsh:Fermentation industries. Beverages. Alcohol ,Schizosaccharomyces pombe ,Stermerella bacillaris ,Food Science ,Lactobacillus plantarum - Abstract
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity.
- Published
- 2019