Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pe...

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Bibliographic Details
Main Authors: Beatriz Padilla, Jose V. Gil, Paloma Manzanares
Format: Article
Language:English
Published: MDPI AG 2018-08-01
Series:Fermentation
Subjects:
non-Saccharomyces yeasts
Wickerhamomyces anomalus
Pichia anomala
enzymes
glycosidases
acetate esters
biocontrol
mixed starters
wine
Online Access:http://www.mdpi.com/2311-5637/4/3/68

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http://www.mdpi.com/2311-5637/4/3/68

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