The role of non-Saccharomyces yeasts in industrial winemaking Authors Braulio Esteve-Zarzoso Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Paloma Manzanares Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Daniel Ramón Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Amparo Querol Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Keywords: wine, yeast identification, non-Saccharomyces wine yeasts, enzymes, aroma Abstract The fermentation of grape juice into wine is a complex microbiological process, in which yeasts play a central role. Traditionally, identification and characterization of yeast species have been based on morphological and physiological characteristics. However, the application of molecular biology techniques represents an alternative to the traditional methods of yeast identification and are becoming an important tool in solving industrial problems. Although Saccharomyces cerevisiae is responsible for the alcoholic fermentation, the presence of non-Saccharomyces species could be important since they produce secondary metabolites, which can contribute to the final taste and flavor of wines. Downloads PDF Published 2010-03-18 Issue Vol. 1 No. 1 (1998) Section Research Articles License Submission of a manuscript to International Microbiology implies: that the work described has not been published before, including publication in the World Wide Web (except in the form of an Abstract or as part of a published lecture, review, or thesis); that it is not under consideration for publication elsewhere; that all the coauthors have agreed to its publication. The corresponding author signs for and accepts responsability for releasing this material and will act on behalf of any and all coauthors regarding the editorial review and publication process.If an article is accepted for publication in International Microbiology, the authors (or other copyright holder) must transfer to the journal the right–not exclusive–to reproduce and distribute the article including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature. Nevertheless, all article in International Microbiology will be available on the Internet to any reader at no cost. The journal allows users to freely download, copy, print, distribute, search, and link to the full text of any article, provided the authorship and source of the published article is cited. The copyright owner's consent does not include copying for new works, or resale. In these cases, the specific written permission of International Microbiology must first be obtained.Authors are requested to create a link to the published article on the journal's website. The link must be accompanied by the following text: "The original publication is available on LINK at <http://www.im.microbios.org>. Please use the appropiate URL for the article in LINK. Articles disseminated via LINK are indexed, abstracted, and referenced by many abstracting and information services, bibliographic networks, subscription agencies, library networks, and consortia.
