Reprint

Wine Fermentation

Edited by
March 2019
176 pages
  • ISBN978-3-03897-674-5 (Paperback)
  • ISBN978-3-03897-675-2 (PDF)

This book is a reprint of the Special Issue Wine Fermentation that was published in

Summary

Wineries are facing new challenges due to actual market demands for the creation of products exhibiting more particular flavors. In addition, climate change has lead to the requirement for grape varieties with specific features, such as convenient maturation times, enhanced tolerance towards dryness, osmotic stress, and resistance against plant-pathogens. The next generation of yeast starter cultures should produce wines with an appealing sensory profile and less alcohol. This Special Issue comprises actual studies addressing some of the problems and solutions for the environmental, technical, and consumer challenges of wine making today:

  • Development of sophisticated mass spectroscopic methods enable the identification of the major metabolite spectrum of grapes/wine and deliver detailed insights in terroir and yeast-specific traits;
  • Knowledge of the origin and reactions of reductive sulphur compounds facilitates the avoidance of unpleasant wine odors;
  • Innovative physical–chemical treatments support effective and sustainable color extraction from red grape varieties;
  • Enological enzymes from yeasts used directly or in the form of starter cultures are promising tools to increase the juice yields, color intensity, and aroma of wine;
  • Natural and artificial Saccharomyces hybrids as well as collections of adapted wild isolates from various ecological niches will extend winemakers repertoire, allowing individual fermentations;
  • Exact process control of wine fermentations by convenient computer programs will guarantee consistently high product quality.
Format
  • Paperback
License
© 2019 by the authors; CC BY-NC-ND licence
Keywords
anthocyanins; extraction; red wine; color; ultrasound; microwave; wine; temperature control; sensor placement; CFD; end-user software; wine clarification; extraction; pectinase; glycosidase; protease; phenoloxidase; color; aroma; non-Saccharomyces yeasts; pioneering winemaking techniques; peculiar yeasts; volatile acidity; fermented drinks; cluster thinning; yield manipulation; vine balance; crop load; Pinot noir; Central Coast of California; reductive off-odors; reappearance; wine; volatile sulfur compounds; polythionates as precursors; elemental sulfur; Saccharomyces; yeast hybrids; yeast mixtures; spontaneous fermentation; stuck and sluggish fermentation; winemaking; partially dehydrated grapes; appassimento; yeast; Saccharomyces bayanus; sensory; Ontario; climate change adaptation; winemaking; metabolite profiling; non-targeted analysis; classical chemical analysis; metabolic modelling; yeast physiology and metabolism; vineyard management; anthocyanins; tannins; polymeric pigments; wine color; grape maturity; microwave-assisted extraction; Merlot; extraction methods; color intensity; phenolic content; Saccharomyces; Lachancea; yeast hybrids; metabolomics; sulfur compounds; oenological enzymes; process control