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Use of Nonconventional Yeasts for Modulating Wine Acidity

CQ-VR, Chemistry Research Centre, School of Life Sciences and Environment, Department of Biology and Environment, University of Trás-os-Montes and Alto Douro (UTAD), Enology Building, 5000-801 Vila Real, Portugal
Fermentation 2019, 5(1), 27; https://doi.org/10.3390/fermentation5010027
Received: 12 February 2019 / Revised: 11 March 2019 / Accepted: 12 March 2019 / Published: 18 March 2019
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology. Consumers are looking for wines with less ethanol and fruitier aromas, but also with a good balance in terms of acidity and mouthfeel. Nonconventional yeasts contain a wide range of different genera of non-Saccharomyces. If in the past they were considered spoilage yeasts, now they are used to enhance the aroma profile of wine or to modulate wine composition. Recent publications highlight the role of non-Saccharomyces as selected strains for controlling fermentations mostly in cofermentation with Saccharomyces. In this article, I have reviewed the ability of some bacteria and non-Saccharomyces strains to modulate wine acidity. View Full-Text
Keywords: wine acidity; volatile acidity; malolactic bacteria; Lactobacillus plantarum; Lachancea thermotolerans; Schizosaccharomyces pombe; Candida stellate; Torulaspora delbrueckii; Zygotorulaspora florentina; Pichia kudriavzevii; Stermerella bacillaris wine acidity; volatile acidity; malolactic bacteria; Lactobacillus plantarum; Lachancea thermotolerans; Schizosaccharomyces pombe; Candida stellate; Torulaspora delbrueckii; Zygotorulaspora florentina; Pichia kudriavzevii; Stermerella bacillaris
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Vilela, A. Use of Nonconventional Yeasts for Modulating Wine Acidity. Fermentation 2019, 5, 27.

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