Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabo...

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Detalles Bibliográficos
Autores principales: Padilla, Beatriz, Gil, José V., Manzanares, Paloma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4814449/
https://www.ncbi.nlm.nih.gov/pubmed/27065975
http://dx.doi.org/10.3389/fmicb.2016.00411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4814449/
https://www.ncbi.nlm.nih.gov/pubmed/27065975
http://dx.doi.org/10.3389/fmicb.2016.00411

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