Use of Nonconventional Yeasts for Modulating Wine Acidity

Fermentation

卷:5

Alice Vilela¹ 

[1] CQ-VR, Chemistry Research Centre, School of Life Sciences and Environment, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro (UTAD), Enology Building, 5000-801 Vila Real, Portugal;

关键词: wine acidity;    volatile acidity;    malolactic bacteria;    Lactobacillus plantarum;    Lachancea thermotolerans;    Schizosaccharomyces pombe;    Candida stellate;    Torulaspora delbrueckii;    Zygotorulaspora florentina;    Pichia kudriavzevii;    Stermerella bacillaris;   

DOI  :  10.3390/fermentation5010027

来源: DOAJ

【 摘 要 】

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.

【 授权许可】

Unknown