Advertisement

Yeasts in the Production of Wine

  • Patrizia Romano
  • Maurizio  Ciani
  • Graham H. Fleet
Book

Table of contents

  1. Front Matter
    Pages i-xvii
  2. Maurizio Ciani, Francesca Comitini
    Pages 1-42
  3. Angela Capece, Patrizia Romano
    Pages 43-80
  4. Severino Zara, Ilaria Mannazzu
    Pages 81-115
  5. Warren Albertin, Isabelle Masneuf-Pomarede, Virginie Galeote, Jean-Luc Legras
    Pages 117-163
  6. Matthias Sipiczki
    Pages 229-261
  7. Richard Degré, Anne Ortiz-Julien, Forbes Wardrop, Zhigen Zhang
    Pages 263-281
  8. Ileana Vigentini, Ramon Gonzalez, Jordi Tronchoni
    Pages 315-342
  9. Lisa Granchi, Marilena Budroni, Doris Rauhut, Giacomo Zara
    Pages 343-373
  10. Manuel Malfeito-Ferreira, Ana Carla Silva
    Pages 375-394
  11. Hervé Alexandre
    Pages 395-432
  12. Tahía Benítez, Ana M. Rincón, Antonio C. Codón
    Pages 433-460
  13. Charoen Charoenchai
    Pages 461-476
  14. Graeme M. Walker, Patricia Lappe-Oliveras, Rubén Moreno-Terrazas C., Manuel Kirchmayr, Melchor Arellano-Plaza, Anne Christine Gschaedler-Mathis
    Pages 477-512
  15. Back Matter
    Pages 513-515

About this book

Introduction

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.

Keywords

fermentation fermented beverages food science wine yeasts

Editors and affiliations

  • Patrizia Romano
    • 1
  • Maurizio  Ciani
    • 2
  • Graham H. Fleet
    • 3
  1. 1.University of BasilicataSchool of Agriculture, Forest, Food and Environmental SciencesPotenzaItaly
  2. 2.Department of Life and Environmental SciencesPolytechnic University of MarcheAnconaItaly
  3. 3.Food Science and TechnologyUniversity of New South Wales School of Chemical EngineeringSydneyAustralia

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-9782-4
  • Copyright Information Springer Science+Business Media, LLC, part of Springer Nature 2019
  • Publisher Name Springer, New York, NY
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-1-4939-9780-0
  • Online ISBN 978-1-4939-9782-4
  • Buy this book on publisher's site