Observatorio de I+D+i UPM

Descripción
The biodiversity of non-Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts, such as those belonging to Torulaspora, Pichia, Hanseniaspora and Hansenula. The present work reviews our knowledge of the genus Schizosaccharomyces, the use of which in winemaking has recently been discussed at the International Organisation of Vine and Wine. However, despite offering the advantage of malic dehydrogenase activity, plus a wall structure that ensures the autolytic release of mannoproteins and polysaccharides during ageing over lees, only one commercial strain of Schizosaccharomyces pombe is currently available.
Internacional	Si
JCR del ISI	Si
Título de la revista	European Food Research And Technology
ISSN	1438-2377
Factor de impacto JCR	1,566
Información de impacto
Volumen
DOI	10.1007/s00217-012-1785-9
Número de revista	235
Desde la página	375
Hasta la página	383
Mes	SIN MES
Ranking	47ª/128 JCR FOOD SCIENCE & TECHNOLOGY 2011

Esta actividad pertenece a memorias de investigación

• Autor: Jose Antonio Suarez Lepe (UPM)
• Autor: Felipe Palomero Rodriguez (UPM)
• Autor: Santiago Benito Saez (UPM)
• Autor: Fernando Calderon Fernandez (UPM)
• Autor: Antonio Dionisio Morata Barrado (UPM)

• Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
• Departamento: Tecnología de Alimentos