Non-conventional yeast species for lowering ethanol content of wines

Frontiers in Microbiology

Volumn 7, Issue MAY, 2016, Pages

  Ciani, Maurizio ^a   Morales, Pilar ^b   Comitini, Francesca ^a   Tronchoni, Jordi ^b   Canonico, Laura ^a   Curiel, José A ^b   Oro, Lucia ^a   Rodrigues, Alda J ^b   Gonzalez, Ramon ^b  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

^b UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Ethanol yield; Low alcohol wine; Mixed starters; Non Saccharomyces yeasts; Yeast respiration

Indexed keywords

ACETIC ACID; ALCOHOL; DISSOLVED OXYGEN; GLYCEROL; GLYCEROPHOSPHATE;

AEROBIC FERMENTATION; ALCOHOL PRODUCTION; AROMA; BIOMASS; CHEMICAL COMPOSITION; FERMENTATION; FUNGAL GENE; FUNGAL METABOLISM; FUNGAL STRAIN; GENETIC ENGINEERING; GRAPE MUST; METABOLITE; MICROBIAL DIVERSITY; MIXED FERMENTATION; NONHUMAN; OXYGENATION; REVIEW; SACCHAROMYCES CEREVISIAE; STARTER CULTURE; WINE; WINE INDUSTRY; YEAST;

EID: 84973563592     PISSN: None     EISSN: 1664302X     Source Type: Journal    
DOI: 10.3389/fmicb.2016.00642     Document Type: Review

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