The role of non-Saccharomyces yeasts in industrial winemaking

Autores/as

  • 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

Palabras clave:

wine, yeast identification, non-Saccharomyces wine yeasts, enzymes, aroma

Resumen

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.

Descargas

Publicado

2010-03-18

Número

Vol. 1 Núm. 1 (1998)

Sección

Research Articles

Licencia

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