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Yeasts in the production of wine

Ciani, Maurizio.

Yeasts in the production of wine

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Yeasts in the production of wineedited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet.
其他作者:	Romano, Patrizia.
出版者:	New York, NY :Springer New York :2019.
面頁冊數:	xvii, 515 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
標題:	Yeast.
電子資源:	https://doi.org/10.1007/978-1-4939-9782-4
ISBN:	9781493997824$q(electronic bk.)

Yeasts in the production of wine
Yeasts in the production of wine[electronic resource] /edited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet. - New York, NY :Springer New York :2019. - xvii, 515 p. :ill., digital ;24 cm.

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$q(electronic bk.)

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

494632
Yeast.

LC Class. No.: TP548 / .Y437 2019

Dewey Class. No.: 663.2

Yeasts in the production of wine
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245 0 0 $a Yeasts in the production of wine $h [electronic resource] / $c edited by Patrizia Romano, Maurizio Ciani, Graham H. Fleet.
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505 0 $a 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.
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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