Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

International Journal of Food Microbiology

Volumn 181, Issue , 2014, Pages 85-91

  Quirós, Manuel ^a,c   Rojas, Virginia ^a,b   Gonzalez, Ramon ^a   Morales, Pilar ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

^c Evolva Biotech A/S   (Denmark)

Author keywords

Acetic acid; Dealcoholisation; Non Saccharomyces yeast; Respiratory quotient; Volatile acidity; Wine yeast

Indexed keywords

ALCOHOL; SUGAR;

AERATION; ALCOHOL BLOOD LEVEL; ALCOHOLISM; ARTICLE; CANDIDA; CANDIDA SAKE; CANDIDA STELLATA; CANDIDA VANDERWALTII; CANDIDA VINARIA; CANDIDA ZEMPLININA; CONTROLLED STUDY; DEBARYOMYCES; DEBARYOMYCES FABRYI; DEBARYOMYCES HANSENII; ENERGY METABOLISM; FUNGAL STRAIN; FUNGUS GROWTH; GRAPE MUST; HANSENIASPORA; HANSENIASPORA GUILLIERMONDII; HANSENIASPORA UVARUM; HANSENIASPORA VINEAE; KAZACHSTANIA EXIGUA; KLOECKERA APICULATA; KLUYVEROMYCES; KLUYVEROMYCES LACTIS; KLUYVEROMYCES MARXIANUS; METSCHNIKOWIA; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; PICHIA; PICHIA ANGUSTA; PICHIA MEMBRANIFACIENS; RESPIRATORY QUOTIENT; SACCHAROMYCES CEREVISIAE; SUGAR INTAKE; TORULASPORA; WICKERHAMOMYCES ANOMALUS; WINE;

ACETIC ACID; DEALCOHOLISATION; NON-SACCHAROMYCES YEAST; RESPIRATORY QUOTIENT; VOLATILE ACIDITY; WINE YEAST;

ACETIC ACID; AEROBIOSIS; CARBOHYDRATE METABOLISM; CARBOHYDRATES; ETHANOL; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; SPECIES SPECIFICITY; WINE; YEASTS;

EID: 84900296370     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.04.024     Document Type: Article

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