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Reduction of ethanol content in wine with an improved combination of yeast strains and process conditions
Food Microbiol. 2023 Oct;115:104344. doi: 10.1016/j.fm.2023.104344. Epub 2023 Jul 25.ABSTRACTOne interesting strategy to address the increasing alcohol content of wines, associated with climate change, is to reduce the ethanol yield during fermentation. Within this strategy, the approach that would allow the clearest reduction in alcohol content is the respiration of part of the grape sugars by yeasts. Non-Saccharomyces species can be used for this purpose but suffer from a limited ability to dominate the process and complete fermentation. In turn, Saccharomyces cerevisiae shows a high production of acetic acid under the g...
Source: Food Microbiology - August 11, 2023 Category: Food Science Authors: Andrea M Guindal Pilar Morales Jordi Tronchoni Ramon Gonzalez Source Type: research
