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Abstract
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| The advent of inoculated fermentations involving S. cerevisiae, with its high fermentative power, good tolerance to ethanol, low-level volatile acidity production, strong resistance to SO2 and appropriate production of volatile metabolites, virtually banished non-Saccharomyces yeasts from the wine industry. Indeed, until the 1990s, yeast selection was entirely directed towards optimizing the properties of S. cerevisiae. However, interest in non- Saccharomyces yeasts is now growing, a consequence of their influence on wine properties and quality. | |
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International
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Book Edition
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Book Publishing
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WILEY Blackwell John Wiley & Sons |
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ISBN
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978-1-118-86455-5 |
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Series
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Book title
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Advances in Food Biotechnology |
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From page
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287 |
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To page
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302 |