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Yeasts in the Production of Wine

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Yeasts in the Production of Wine/ edited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet.
other author:	Romano, Patrizia.
Description:	XVII, 515 p. 83 illus., 68 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Applied Microbiology. -
Online resource:	https://doi.org/10.1007/978-1-4939-9782-4
ISBN:	9781493997824

Yeasts in the Production of Wine
Yeasts in the Production of Wine[electronic resource] /edited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet. - 1st ed. 2019. - XVII, 515 p. 83 illus., 68 illus. in color.online resource.

Yeast species evolution and fermentation kinetics in spontaneous and inoculated fermentations -- Fermentation efficiency and yeast stress response to physical-chemical conditions -- Saccharomyces wine yeasts and its role on wine aroma -- Killer factor in wine yeasts and its application in winemaking -- Yeast fermentation compounds related to healthy wine quality -- Yeast enzymatic activities in wine-making -- Genetic polymorphism in Saccharomyces cerevisiae -- Traceability of wine yeasts by molecular methods -- Advantages of genetic improved wine yeasts -- Spoilage yeasts in wine fermentation -- Wine yeast starter cultures -- Index.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.

ISBN: 9781493997824

Standard No.: 10.1007/978-1-4939-9782-4doiSubjects--Topical Terms:

673403
Applied Microbiology.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Yeasts in the Production of Wine
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520 $a It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
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