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Fermentation 2018, 4(3), 73; https://doi.org/10.3390/fermentation4030073

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

1
Perennia Food and Agriculture Inc., 32 Main Street, Kentville, NS B4N 1J5, Canada
2
Office of Industry and Community Engagement, Acadia University, 210 Horton Hall, 18 University Ave, Wolfville, NS B4P 2R6, Canada
3
Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
4
Department of Biological Science, Faculty of Maths and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
*
Author to whom correspondence should be addressed.
Received: 1 August 2018 / Revised: 21 August 2018 / Accepted: 23 August 2018 / Published: 1 September 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
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Abstract

The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and polysaccharides. The aim of this review is to report on our current knowledge concerning the influence of non-Saccharomyces yeast on sparkling wine chemical composition and sensory profiles. Further information regarding the nutritional requirements of each of these yeasts and nutrient supplementation products specifically for non-Saccharomyces yeasts are likely to be produced in the future. Further studies that focus on the long-term aging ability of sparkling wines made from non-Saccharomyces yeast and mixed inoculations including their foam ability and persistence, organic acid levels and mouthfeel properties are recommended as future research topics. View Full-Text
Keywords: non-Saccharomyces; yeast; sparkling wine; nitrogen; aroma non-Saccharomyces; yeast; sparkling wine; nitrogen; aroma
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Ivit, N.N.; Kemp, B. The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine. Fermentation 2018, 4, 73.

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