Open AccessNon-<em>Saccharomyces</em> as a tool for modulating wine quality and stimulating malolactic fermentation
Author(s) -
Aitor Balmaseda,
Alba Martín-Garcia,
Miguel A. Leal,
Nicolás Rozès,
Albert Bordons,
Cristina Reguant
Publication year - 2021
Publication title -
ives technical reviews
Language(s) - English
Resource type - Journals
ISSN - 2680-4905
DOI - 10.20870/ives-tr.2021.4661
Subject(s) - oenococcus oeni , malolactic fermentation , wine , ethanol fermentation , fermentation , food science , saccharomyces cerevisiae , oenology , yeast , organoleptic , starter , saccharomyces , winemaking , biology , chemistry , biochemistry , bacteria , lactic acid , viticulture , genetics
Recent research in non-Saccharomyces yeasts promotes their use as starter cultures in wine alcoholic fermentation together with S. cerevisiae. The use of these non-conventional yeasts can modulate the organoleptic profile of wines. However, it is unclear how they will modulate wines together with Oenococcus oeni after malolactic fermentation. In this article we discuss the main oenological consequences of these interactions and how malolactic fermentation can be stimulated using some of these non-Saccharomyces yeasts.