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Applications of Metschnikowia pulcherrima in Wine Biotechnology

Departamento de Química y Tecnología de Alimentos, Universidad Politécnica de Madrid, Av. Puerta de Hierro, nº 2, 28040 Madrid, Spain
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Fermentation 2019, 5(3), 63; https://doi.org/10.3390/fermentation5030063
Received: 11 June 2019 / Revised: 5 July 2019 / Accepted: 5 July 2019 / Published: 9 July 2019
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in spontaneous fermentations. The current interest in Mp is supported by the expression of many extracellular activities, some of which enhance the release of varietal aromatic compounds. The low fermentative power of Mp makes necessary the sequential or mixed use with Saccharomyces cerevisiae (Sc) to completely ferment grape musts. Mp has a respiratory metabolism that can help to lower ethanol content when used under aerobic conditions. Also, Mp shows good compatibility with Sc in producing a low-to-moderate global volatile acidity and, with suitable strains, a reduced level of H2S. The excretion of pulcherrimin gives Mp some competitive advantages over other non-Saccharomyces yeasts as well as providing some antifungal properties. View Full-Text
Keywords: Metschnikowia pulcherrima; oenological uses; enzymes; stable pigments; pulcherrimin Metschnikowia pulcherrima; oenological uses; enzymes; stable pigments; pulcherrimin
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Morata, A.; Loira, I.; Escott, C.; del Fresno, J.M.; Bañuelos, M.A.; Suárez-Lepe, J.A. Applications of Metschnikowia pulcherrima in Wine Biotechnology. Fermentation 2019, 5, 63.

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