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Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking

Chemistry and Food Technology Department, Polytechnic University of Madrid, Avenida Complutense S/N, 28040 Madrid, Spain
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Fermentation 2018, 4(3), 69; https://doi.org/10.3390/fermentation4030069
Received: 30 July 2018 / Revised: 14 August 2018 / Accepted: 17 August 2018 / Published: 22 August 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines. At the same time, this capacity might be useful for sparkling wines production, since this species may grow under restrictive conditions, such as high ethanol, low oxygen, and harsh osmotic conditions. The spoilage activity of this genus is also found in fruit juices, soft drinks, salad dressings, and other food products, producing besides package expansion due to gas production, non-desired compounds such as ethanol and esters. Despite these drawbacks, Zygosaccharomyces spp. produces high ethanol and acetoin content in wines and may play an important role as non-Saccharomyces yeasts in differentiated wine products. Control strategies, such as the use of antimicrobial peptides like Lactoferricin B (Lfcin B), the use of dimethyl dicarbonate (DMDC) or non-thermal sterilization techniques may control this spoilage genus in the food industry. View Full-Text
Keywords: wine; Zygosaccharomyces rouxii; re-fermentation; spoilage-control; non-Saccharomyces; high-ethanol wine; Zygosaccharomyces rouxii; re-fermentation; spoilage-control; non-Saccharomyces; high-ethanol
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MDPI and ACS Style

Escott, C.; Del Fresno, J.M.; Loira, I.; Morata, A.; Suárez-Lepe, J.A. Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking. Fermentation 2018, 4, 69.

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