Past and future of non-Saccharomyces yeasts: From spoilage microorganisms to biotechnological tools for improving wine aroma complexity

Frontiers in Microbiology

Volumn 7, Issue MAR, 2016, Pages

  Padilla, Beatriz ^a   Gil, José V ^b,c   Manzanares, Paloma ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^c UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Aroma complexity; Enzymes; Mixed starters; Non Saccharomyces yeasts; Primary aroma; Secondary aroma; Secondary metabolites

Indexed keywords

AROMA; FUNGAL CELL CULTURE; MARKET; METABOLITE; MICROORGANISM; MIXED CELL CULTURE; WINE; YEAST;

EID: 84964389262     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00411     Document Type: Review

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