Flavour-active wine yeasts
نویسندگان
چکیده
منابع مشابه
Wine Consumer Flavour Preferences
Wine companies have recognized the need to better understand consumer preferences to sustain and develop their business in a competitive global market. Such an understanding allows wineries to design wine styles that better respond to consumer needs, wants, and expectations. Current knowledge about the development of preference for foods and beverage supports the fact that a particular wine sty...
متن کاملYeast interactions and wine flavour.
Wine is the product of complex interactions between fungi, yeasts and bacteria that commence in the vineyard and continue throughout the fermentation process until packaging. Although grape cultivar and cultivation provide the foundations of wine flavour, microorganisms, especially yeasts, impact on the subtlety and individuality of the flavour response. Consequently, it is important to identif...
متن کاملWine yeasts for the future.
International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...
متن کاملTpBGL2 codes for a Tetrapisispora phaffii killer toxin active against wine spoilage yeasts.
Tetrapisispora phaffii produces a killer toxin known as Kpkt that has extensive anti-Hanseniaspora/Kloeckera activity under winemaking conditions. Kpkt has a β-glucanase activity and induces ultrastructural modifications in the cell wall of sensitive strains, with a higher specific cytocidal activity and a selective action towards target yeast cells. In this study, a two-step PCR-based approach...
متن کاملFunction of yeast species and strains in wine flavour.
The diversity and the composition of the yeast micropopulation significantly contribute to the sensory characteristics of wine. The growth of each wine yeast species is characterized by a specific metabolic activity, which determines concentrations of flavour compounds in the final wine. However, it must be underlined that, within each species, significant strain variability has been recorded. ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Applied Microbiology and Biotechnology
سال: 2012
ISSN: 0175-7598,1432-0614
DOI: 10.1007/s00253-012-4370-z