Non-conventional yeast species for lowering ethanol content of wines

Non-conventional yeast species for lowering ethanol content of wines

Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good pro...

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Bibliographic Details
Main Authors: Maurizio eCiani, Pilar eMorales, Francesca eComitini, Jordi eTronchoni, Laura eCanonico, Jose A Curiel, Lucia eOro, Alda J Rodrigues, Ramon eGonzalez
Format: Article
Language:English
Published: Frontiers Media S.A. 2016-05-01
Series:Frontiers in Microbiology
Subjects:
Mixed starters
Ethanol yield
Non-Saccharomyces yeasts
Low alcohol wine
yeast respiration
Online Access:http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00642/full

Internet

http://journal.frontiersin.org/Journal/10.3389/fmicb.2016.00642/full

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