Preprint Review Version 1 This version is not peer-reviewed

Schizosaccharomyces pombe: A Promising Biotechnology to Modulate Wine Composition

Version 1 : Received: 26 July 2018 / Approved: 26 July 2018 / Online: 26 July 2018 (04:17:59 CEST)

A peer-reviewed article of this Preprint also exists.

Loira, I.; Morata, A.; Palomero, F.; González, C.; Suárez-Lepe, J.A. Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition. Fermentation 2018, 4, 70. Loira, I.; Morata, A.; Palomero, F.; González, C.; Suárez-Lepe, J.A. Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition. Fermentation 2018, 4, 70.

Journal reference: Fermentation 2018, 4, 70
DOI: 10.3390/fermentation4030070

Abstract

There are numerous yeast species related to wine making, particularly non-Saccharomyces, that deserve special attention due to the great potential they have when it comes to making certain changes in the composition of the wine. Among them, Schizosaccharomyces pombe stands out for its particular metabolism that gives it certain abilities such as regulating the acidity of wine through maloalcoholic fermentation. In addition, this species is characterized by favouring the formation of stable pigments in the wine and releasing large quantities of polysaccharides during ageing on lees. Moreover, its urease activity and its competition for malic acid with lactic acid bacteria make it a safety tool by limiting the formation of ethyl carbamate and biogenic amines in wine. However, it also has certain disadvantages such as its low fermentation speed or the development of undesirable flavours and aromas. In this chapter, the main oenological uses of Schizosaccharomyces pombe that have been proposed in the last years will be reviewed and discussed.

Subject Areas

Schizosaccharomyces pombe; oenological uses; maloalcoholic fermentation; stable pigments; wine safety

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