High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

نویسندگان

چکیده

The surfaces of grapes are covered by different yeast species that important in the first stages fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking improved wine quality. For reason, several manufacturers started offer commercially available strains these species. P. stands out, mainly due its contribution aroma, glycerol, ethanol yield, killer factor. metabolism allows it increase volatile molecules esters varietal thiols (aroma-active compounds), which quality specific wines or neutral ones. It is considered a low- non-fermentative yeast, so subsequent inoculation more fermentative Saccharomyces cerevisiae indispensable achieve proper fermented alcohol. impact not limited grape industry; has also been successfully employed beer, cider, durian, tequila fermentation, among others, acting promising tool those processes. Although no other than regular market, scientific studies show interesting improvements some parameters polysaccharides, acid management, color stability. This could motivate develop products based on near future.

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ژورنال

عنوان ژورنال: International Journal of Molecular Sciences

سال: 2021

ISSN: ['1661-6596', '1422-0067']

DOI: https://doi.org/10.3390/ijms22031196