| Autor: |
Morata, Antonio, Escott, Carlos, Bañuelos, María Antonia, Loira, Iris, del Fresno, Juan Manuel, González, Carmen, Suárez-Lepe, José Antonio |
| Předmět: |
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| Zdroj: |
Biomolecules (2218-273X); Jan2020, Vol. 10 Issue 1, p1-25, 25p |
| Abstrakt: |
Freshness, although it is a concept diffcult to define in wines, can be understood as a combination of di erent circumstances. Organolepticwise, bluish red, floral and fruity, more acidic and full-bodied wines, are perceived as younger and fresher by consumers. In traditional winemaking processes, these attributes are hard to boost if no other technology or biotechnology is involved. In this regard, the right selection of yeast strains plays an important role in meeting these parameters and obtaining wines with fresher profiles. Another approach in getting fresh wines is through the use of novel non-thermal technologies during winemaking. Herein, the contributions of non-Saccharomyces yeasts and emerging technologies to these parameters are reviewed and discussed. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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