Journal
MICROBIOLOGICAL RESEARCH
Volume 181, Issue -, Pages 75-83Publisher
ELSEVIER GMBH
DOI: 10.1016/j.micres.2015.10.005
Keywords
Wine; Saccharomyces cerevisiae; Alcoholic fermentation; Non-Saccharomyces; Starter cultures; Microbiota
Categories
Funding
- Apulian Region [6N7AD82]
- Italian Ministry of Education, University and Research-Project S.I.Mi.S.A. [PON02_00186_3417512/1]
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Saccharomyces and non-Saccharomyces represents a heterogeneous class in the grape/must/wine environments including several yeast genera (e.g., Saccharomyces, Hanseniaspora, Pichia, Candida, Metschnikowia, ICluyveromyces, Zygosaccharomyces, Torulaspora, Dekkera and Schizosaccharomyces) and species. Since, each species may differently contribute to the improvement/depreciation of wine qualities, it appears clear the reason why species belong to non-Saccharomyces are also considered a biotechnological resource in wine fermentation. Here, we briefly review the oenological significance of this specific part of microbiota associated with grapes/musts/wine. Moreover, the diversity of cultivable non-Saccharomyces genera and their contribute to typical wines fermentations will be discussed. (C) 2015 Elsevier GmbH. All rights reserved.
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