Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review

Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed.

• Publication year

  2019

• Venue

  Biomolecules

• Publication date

  2019-12-25

• Fields of study

  Biology, Agricultural and Food Sciences, Medicine, Business

• Identifiers
  DOI 10.3390/biom10010034PMID 31881724PMCID 7022396
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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