Observatorio de I+D+i UPM

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

• Autor: Fernando Calderon Fernandez (UPM)
• Autor: Santiago Benito Saez (UPM)

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