Memorias de investigación
Research Publications in journals:
Applications of Metschnikowia pulcherrima in Wine Biotechnology
Year:2019
Research Areas
  • Foodstuffs tecnology,
  • Beverage,
  • Wine
Information
Abstract
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties.
International
Si
JCR
No
Title
Fermentation
ISBN
2311-5637
Impact factor JCR
Impact info
Volume
Journal number
From page
63
To page
x
Month
SIN MES
Ranking
Participants
Research Group, Departaments and Institutes related
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica