Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation

Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation

Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with O...

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Main Authors: Aitor Balmaseda, Alba Martín-García, Miguel Ángel Leal, Nicolas Rozès, Albert Bordons, Cristina Reguant
Format: Article
Language:deu
Published: International Viticulture and Enology Society 2021-04-01
Series:IVES Technical Reviews
Online Access:https://ives-technicalreviews.eu/article/view/4661
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spelling doaj-bee5d7f7a47441aab771eda015fa1fe02021-04-17T20:00:49ZdeuInternational Viticulture and Enology SocietyIVES Technical Reviews2680-49052021-04-0110.20870/IVES-TR.2021.4661Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentationAitor Balmaseda0Alba Martín-García1Miguel Ángel Leal2Nicolas Rozès3Albert Bordons4Cristina Reguant5Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, SpainUniversitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Microbiana dels Aliments, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, SpainUniversitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain Universitat Rovira i Virgili, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Grup de Biotecnologia Enològica, C/ Marcel.lí Domingo s/n, 43007 Tarragona, Catalonia, Spain Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with Oenococcus oeni after malolactic fermentation. In this article we discuss the main oenological consequences of these interactions and how malolactic fermentation can be stimulated using some of these non-Saccharomyces yeasts. https://ives-technicalreviews.eu/article/view/4661
collection DOAJ
language deu
format Article
sources DOAJ
author Aitor Balmaseda
Alba Martín-García
Miguel Ángel Leal
Nicolas Rozès
Albert Bordons
Cristina Reguant
spellingShingle Aitor Balmaseda
Alba Martín-García
Miguel Ángel Leal
Nicolas Rozès
Albert Bordons
Cristina Reguant
Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
IVES Technical Reviews
author_facet Aitor Balmaseda
Alba Martín-García
Miguel Ángel Leal
Nicolas Rozès
Albert Bordons
Cristina Reguant
author_sort Aitor Balmaseda
title Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
title_short Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
title_full Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
title_fullStr Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
title_full_unstemmed Non-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
title_sort non-<em>saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
publisher International Viticulture and Enology Society
series IVES Technical Reviews
issn 2680-4905
publishDate 2021-04-01
description Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with Oenococcus oeni after malolactic fermentation. In this article we discuss the main oenological consequences of these interactions and how malolactic fermentation can be stimulated using some of these non-Saccharomyces yeasts.
url https://ives-technicalreviews.eu/article/view/4661
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