New insights on the use of wine yeasts

被引：72

作者：

Comitini, Francesca ^{[1
]}

Capece, Angela ^{[2
]}

Ciani, Maurizio ^{[1
]}

Romano, Patrizia ^{[2
]}

机构：

[1] Univ Politecn Marche, Dipartimento Sci Vita & Ambiente, Ancona, Italy

[2] Univ Basilicata, Scuola Sci Agr Forestali Alimentari & Ambientali, Viale Ateneo Lucano 10, I-85100 Potenza, Italy

来源：

CURRENT OPINION IN FOOD SCIENCE | 2017年 / 13卷

关键词：

NON-SACCHAROMYCES YEASTS; REDUCED ALCOHOL WINES; METSCHNIKOWIA-PULCHERRIMA; HANSENIASPORA-UVARUM; ETHANOL CONTENT; FERMENTATION; BIODIVERSITY; CEREVISIAE; SELECTION; PROFILE;

D O I：

10.1016/j.cofs.2017.02.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Yeast characteristics aimed to satisfy the new tendencies in wine sector will be explored. The use of indigenous starters, selected among yeast biota of specific environments, is proposed as a tool for production of premium quality wines possessing characteristics correlated to the specific production environment. Wine aromatic complexity can be improved also by the use of mixed starter cultures, composed by Saccharomyces cerevisiae and various non-Saccharomyces species, which can allow contemporary the control of undesirable microflora and/or reduction of ethanol content in wine. Moreover, the increasing request of organic wines determines changes in yeast microbiota and fermentation conditions, requiring starter strains with peculiar features, such as low production of H2S, SO2, acetaldehyde, and ability to reduce copper content in wine.

引用

页码：44 / 49

页数：6

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