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Fermentation 2018, 4(3), 70; https://doi.org/10.3390/fermentation4030070

Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition

Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, Spain
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Received: 26 July 2018 / Revised: 16 August 2018 / Accepted: 21 August 2018 / Published: 23 August 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
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Abstract

There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosaccharomyces pombe stands out for its particular metabolism that gives it certain abilities such as regulating the acidity of wine through maloalcoholic fermentation. In addition, this species is characterized by favouring the formation of stable pigments in wine and releasing large quantities of polysaccharides during ageing on lees. Moreover, its urease activity and its competition for malic acid with lactic acid bacteria make it a safety tool by limiting the formation of ethyl carbamate and biogenic amines in wine. However, it also has certain disadvantages such as its low fermentation speed or the development of undesirable flavours and aromas. In this chapter, the main oenological uses of Schizosaccharomyces pombe that have been proposed in recent years will be reviewed and discussed. View Full-Text
Keywords: Schizosaccharomyces pombe; oenological uses; maloalcoholic fermentation; stable pigments; wine safety Schizosaccharomyces pombe; oenological uses; maloalcoholic fermentation; stable pigments; wine safety
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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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Loira, I.; Morata, A.; Palomero, F.; González, C.; Suárez-Lepe, J.A. Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition. Fermentation 2018, 4, 70.

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