The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation

Ángel Benito¹  Fernando Calderón¹  Santiago Benito¹ 

[1] Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain;

关键词: Torulaspora delbrueckii;    Lachancea thermotolerans;    Metschnikowia pulcherrima;    Schizosaccharomyces pombe;    Pichia kluyveri;    non-Saccharomyces;   

DOI  :  10.3390/fermentation5030054

来源: DOAJ

【 摘 要 】

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless, in recent decades, some strains of non-Saccharomyces species have been proven to improve the quality of wine. Non-Saccharomyces species can positively influence quality parameters such as aroma, acidity, color, and food safety. These quality improvements allow winemakers to produce innovative and differentiated wines. For that reason, the yeast strains Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, and Pichia kluyveri are now available on the market. Other interesting species, such as Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., and others, will probably be available in the near future.

【 授权许可】

Unknown