Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabo...
| Main Authors: | , , |
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| Format: | Online |
| Language: | English |
| Published: |
Frontiers Media S.A.
2016
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4814449/ |