Memorias de investigación
Research Publications in journals:
The impacts of Lachancea thermotolerans yeast strains on winemaking
Year:2018
Research Areas
  • Foodstuffs tecnology
Information
Abstract
At one time, Saccharomyces spp. yeasts were the only option for use in winemaking due to their unique abilities to metabolize all grape juice sugars to ethanol. However, during the previous decade, several commercial non-Saccharomyces yeast products appeared in the biotechnology market. Some of them have slowly begun to establish new enological resources to solve modern winemaking challenges in the new century. Among these challenges, acidification in the warm-growing regions is of great concern for improving wine quality from those areas, particularly in light of the predictions of serious climate change. This review explores one of the most popular commercialized non-Saccharomyces yeast options in warm viticultural regions, Lachancea thermotolerans, and its influences on wine quality parameters, such as lactic acid, ethanol, glycerol, volatile acidity, volatile profiles, isovaleric acid, mannoproteins, polysaccharides, color, anthocyanins, amino acids, and sensory perception.
International
Si
JCR
Si
Title
Applied Microbiology And Biotechnology
ISBN
0175-7598
Impact factor JCR
3,42
Impact info
Datos JCR del año 2016
Volume
10.1007/s00253-018-9117-z
Journal number
102
From page
6775
To page
6790
Month
JUNIO
Ranking
Participants
Research Group, Departaments and Institutes related
  • Creador: Departamento: Química y Tecnología de Alimentos