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Open AccessReview

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

1
enotecUPM, Department of Chemistry and Food Technology, Universidad Politécnica de Madrid, 28040 Madrid, Spain
2
enotecUPM, Department of Biotecnology, Universidad Politécnica de Madrid, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Biomolecules 2020, 10(1), 34; https://doi.org/10.3390/biom10010034
Received: 11 December 2019 / Revised: 23 December 2019 / Accepted: 24 December 2019 / Published: 25 December 2019
(This article belongs to the Special Issue Biochemistry of Wine and Beer)
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. View Full-Text
Keywords: non-Saccharomyces; wine; yeast metabolites; biopolymers; sensory quality; freshness non-Saccharomyces; wine; yeast metabolites; biopolymers; sensory quality; freshness
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MDPI and ACS Style

Morata, A.; Escott, C.; Bañuelos, M.A.; Loira, I.; del Fresno, J.M.; González, C.; Suárez-Lepe, J.A. Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review. Biomolecules 2020, 10, 34.

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