Starmerella bacillaris in winemaking: opportunities and risks

Journal article published in Current Opinion in Food Science. Abstract: Yeasts represent the most important group of microorganisms to winemakers, because they are responsible for the transformation of sugar-rich musts into high quality wines. Among them Starmerella bacillaris, have been indicated to affect the chemical composition of the musts and wines by producing various metabolites…

Journal article published in Current Opinion in Food Science, volume 17, pp. 30–35.

Authors: , , , and .

Abstract

Yeasts represent the most important group of microorganisms to winemakers, because they are responsible for the transformation of sugar-rich musts into high quality wines. Among them Starmerella bacillaris, have been indicated to affect the chemical composition of the musts and wines by producing various metabolites of enological interest. This species has been isolated from grapes, winery environments and during spontaneous fermentations in different countries in the world. Its use together with selected Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. This review includes the latest reports covering the biotechnological characteristics of this non-Saccharomyces species, as well as its application in winemaking industry.

BibTeX entry: click to show

@article{
	2318_1652530,
	url = {https://hdl.handle.net/2318/1652530},
	author = {Englezos, Vasileios and Giacosa, Simone and Rantsiou, Kalliopi and Rolle, Luca Giorgio Carlo and Cocolin, Luca},
	title = {Starmerella bacillaris in winemaking: opportunities and risks},
	year = {2017},
	journal = {Current Opinion in Food Science},
	volume = {17},
	abstract = {Yeasts represent the most important group of microorganisms to winemakers, because they are responsible for the transformation of sugar-rich musts into high quality wines. Among them Starmerella bacillaris, have been indicated to affect the chemical composition of the musts and wines by producing various metabolites of enological interest. This species has been isolated from grapes, winery environments and during spontaneous fermentations in different countries in the world. Its use together with selected Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. This review includes the latest reports covering the biotechnological characteristics of this non-Saccharomyces species, as well as its application in winemaking industry.},
	doi = {10.1016/j.cofs.2017.08.007},	
	pages = {30--35}
}

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doi:10.1016/j.cofs.2017.08.007

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