This article has an erratum: [https://doi.org/10.1051/bioconf/20191502041]
BIO Web Conf.
Volume 15, 201942nd World Congress of Vine and Wine
|Number of page(s)||5|
|Published online||23 October 2019|
Exploitation of technological variability among wild non-Saccharomyces yeasts to select mixed starters for the production of low alcohol wines
Università degli Studi della Basilicata, Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Viale dell'Ateneo Lucano 10, 85100 Potenza (PZ)
Increase of the sugar content in grape must, and consequently, alcohol levels in wine are some of the principal problems affecting the winemaking industry. High alcohol content can compromise wine quality, creating sensory imbalances, as well as decreasing the perception of some flavors. The technological approaches proposed at this aim, although allowing achievement of the purpose, can determine negative influence on quality of wine. A promising strategy is based on the use of specific microorganisms, such as selected yeast strains, mainly non-Saccharomyces, able to convert grape must sugars towards secondary metabolites rather than ethanol. This study aims at screening of wild non-Saccharomyces strains in order to identify those suitable for the use in mixed starter for the production of wine with reduced alcohol content and, at the same time, with improved aromatic characteristics.
© The Authors, published by EDP Sciences, 2019
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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