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Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts
Editorial

Enological Repercussions of Non-Saccharomyces Species 2.0

enotecUPM, Chemistry and Food Technology Department, Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Universidad Politécnica de Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
Received: 9 November 2020 / Accepted: 13 November 2020 / Published: 17 November 2020
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 2.0)
Non-Saccharomyces yeast species are currently a biotechnology trend in enology and 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 therefore, can help in reducing SO2 levels. The promising species Hanseniaspora vineae is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed. View Full-Text
Keywords: non-Saccharomyces; sensory improvement; dealcoholization; SO2; grape variety; Hanseniaspora vineae; Brettanomyces bruxellensis; Pichia guilliermondii; Metschnikowia pulcherrima; Schizosaccharomyces pombe; Lachancea thermotolerans non-Saccharomyces; sensory improvement; dealcoholization; SO2; grape variety; Hanseniaspora vineae; Brettanomyces bruxellensis; Pichia guilliermondii; Metschnikowia pulcherrima; Schizosaccharomyces pombe; Lachancea thermotolerans
MDPI and ACS Style

Morata, A. Enological Repercussions of Non-Saccharomyces Species 2.0. Fermentation 2020, 6, 110. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6040110

AMA Style

Morata A. Enological Repercussions of Non-Saccharomyces Species 2.0. Fermentation. 2020; 6(4):110. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6040110

Chicago/Turabian Style

Morata, Antonio. 2020. "Enological Repercussions of Non-Saccharomyces Species 2.0" Fermentation 6, no. 4: 110. https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation6040110

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