The quest for lower alcoholic wines

Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Go...

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Detalles Bibliográficos
Autores principales: Caballero, Antonio, Segura, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Highlight
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5328826/
https://www.ncbi.nlm.nih.gov/pubmed/28133936
http://dx.doi.org/10.1111/1751-7915.12594
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author Caballero, Antonio
Segura, Ana
author_facet Caballero, Antonio
Segura, Ana
author_sort Caballero, Antonio
collection PubMed
description Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Goold and colleagues have reviewed one of the most straightforward yeast modification, altering its metabolism to produce glycerol instead of alcohol. [Image: see text]
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spelling pubmed-53288262017-03-03 The quest for lower alcoholic wines Caballero, Antonio Segura, Ana Microb Biotechnol Highlight Wine industry is engaged in finding technological ways to decrease alcohol concentration in wines without spoiling their organoleptic properties. Such challenge requires, among other strategies, modification of the yeast strains carrying out the fermentation. In this issue of Microb. Biotechnol., Goold and colleagues have reviewed one of the most straightforward yeast modification, altering its metabolism to produce glycerol instead of alcohol. [Image: see text] John Wiley and Sons Inc. 2017-01-29 /pmc/articles/PMC5328826/ /pubmed/28133936 http://dx.doi.org/10.1111/1751-7915.12594 Text en © 2017 The Authors. Microbial Biotechnology published by John Wiley & Sons Ltd and Society for Applied Microbiology. This is an open access article under the terms of the Creative Commons Attribution (http://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Highlight
Caballero, Antonio
Segura, Ana
The quest for lower alcoholic wines
title The quest for lower alcoholic wines
title_full The quest for lower alcoholic wines
title_fullStr The quest for lower alcoholic wines
title_full_unstemmed The quest for lower alcoholic wines
title_short The quest for lower alcoholic wines
title_sort quest for lower alcoholic wines
topic Highlight
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5328826/
https://www.ncbi.nlm.nih.gov/pubmed/28133936
http://dx.doi.org/10.1111/1751-7915.12594
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