Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
New Trends in Schizosaccharomyces Use for Winemaking
Año:2016
Áreas de investigación
  • Tecnología de alimentos
Datos
Descripción
Several researchers are studying the winemaking potential of non-Saccharomyces yeast strains in order to improve wine quality. For that purpose, yeast species such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Candida zemplinina, Kloeckera apiculata, Hansenula anomala and Pichia guilliermondii were studied in the past. Yeasts from the genus Schizosaccharomyces have been traditionally studied from a winemaking point of view due to its rapid malic acid deacidification, by converting malic acid to ethanol and CO2. Nevertheless, during the last 5 years, it has been discovered that Schizosaccharomyces pombe possesses several remarkable metabolic properties different from its traditional malic acid deacidification that may be useful in modern quality winemaking, including a malic dehydrogenase activity, high autolytic polysaccharides release, ability of gluconic acid reduction, urease activity in order to avoid ethyl carbamate formation, elevated production of pyruvic acid related to colour improvement, and low production of biogenic amines.
Internacional
Si
DOI
10.5772/64807
Edición del Libro
1
Editorial del Libro
INTECH
ISBN
978-953-51-2692-8
Serie
Título del Libro
Grape and Wine Biotechnology Edited by Antonio Morata and Iris Loira
Desde página
307
Hasta página
324
Esta actividad pertenece a memorias de investigación
Participantes
  • Autor: Fernando Calderon Fernandez (UPM)
  • Autor: Santiago Benito Saez (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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