Advances in Food Biotechnology 2015
DOI: 10.1002/9781118864463.ch17
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New Biotechnologies for Wine Fermentation and Ageing

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Cited by 9 publications
(14 citation statements)
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“…2, black square dots). Low fermentative power was observed in M. pulcherrima with an average value of 4 % v/v (Morata & Suárez-Lepe 2016). T. delbrueckii and L. thermotolerans showed a medium-high fermentative power (9 and 11 % v/v, respectively, Fig.…”
Section: Residual Sugars Ethanol and Organic Acids After Fermentatimentioning
confidence: 93%
See 1 more Smart Citation
“…2, black square dots). Low fermentative power was observed in M. pulcherrima with an average value of 4 % v/v (Morata & Suárez-Lepe 2016). T. delbrueckii and L. thermotolerans showed a medium-high fermentative power (9 and 11 % v/v, respectively, Fig.…”
Section: Residual Sugars Ethanol and Organic Acids After Fermentatimentioning
confidence: 93%
“…Currently, the use of non-Saccharomyces is a hot topic in wine industry; many biotechnology companies are producing these theses yeasts as dried or liquid cultures (Morata & Suárez-Lepe 2016). Non-Saccharomyces are used to enhance aromatic compounds and increase complexity (Ciani et al 2010), hydrolyse glycosylated terpenols (Ciani et al 2010), release cell wall polysaccharides (Palomero et al 2009;Kulkarni et al 2015), produce or degrade organic acids affecting pH and stability (Gobbi et al 2013;Suárez-Lepe et al 2012) and promote the formation of stable pigments (Benito et al 2011;Morata et al 2012).…”
Section: Introductionmentioning
confidence: 99%
“…Non-Saccharomyces yeasts are frequently offered mixed with S. cerevisiae to ensure the full depletion of the sugars and achieve wine dryness. Main commercial non-Saccharomyces yeast species were described by Morata and Suarez [81], and are shown in an updated list in Table 2.…”
Section: Commercially Available Non-saccharomyces Yeastsmentioning
confidence: 99%
“…Xylose is a sugar found in wood, meaning this can used as an alternative for ethanol production, which is particularly useful in the biofuel industry [52]. Schizosaccharomyces pombe, Lachancea thermotolerans, and Torulaspora delbrueckii are presently produced at the industrial level by biotechnological companies [38]. Torulaspora delbrueckii is commercialized in the form of a pure culture, selected for its properties to increase aromatic complexity, mouthfeel, low production of volatile acidity, and high resistance to initial osmotic shock and it is highly recommended for the fermentation of late harvest wines in sequential culture with S. cerevisiae.…”
Section: Wines Biological Acidity Modulation By Nonconventional Yeastsmentioning
confidence: 99%