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  • Book
    Patrizia Romano, Maurizio Ciani, Graham H. Fleet, editors.
    Summary: 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.

    Contents:
    Intro; In Memory of Graham; Preface; Contents; Contributors; About the Editors;
    Chapter 1: Yeast Ecology of Wine Production; 1 Introduction; 2 Yeasts on Grapes; 2.1 Occurrence and Diversity of Yeasts; 2.2 Factors Affecting Yeast Community; 2.3 Recent Methodologies for Detecting the Presence of Yeasts on the Grape Berry; 3 Yeast in Winery; 3.1 Diversity of Yeasts in Winery Environment; 3.2 Factors Affecting Yeast Community in Winery; 4 Alcoholic Fermentation; 4.1 Spontaneous Fermentation; 4.2 Factors Affecting the Occurrence and Succession of Yeast During Spontaneous Fermentation 2.3.2 Detection Based on Hybridization2.3.3 Detection Based on PCR Amplification and Gel Electrophoresis; PCR of Repeated Genomic Elements; Random Amplified Polymorphic DNA; PCR of Ribosomal DNA; Other PCR-Based Techniques; 2.3.4 Sequencing of rDNA; 3 Monitoring Yeast Cell Populations Using Culture-Independent Methods; 3.1 Direct Microscopy, DEFT and FISH; 3.2 Flow Cytometry; 3.3 Culture-Independent PCR-Based Methods; 3.3.1 PCR-D/TGGE; 3.3.2 Other Culture-Independent PCR-Based Methods; 3.3.3 Quantitative PCR; 3.4 High-Throughput Sequencing; 4 Conclusions; 5 Dedication; References 4.1.2 Non-Volatile Acidity4.1.3 Factors Affecting Volatile Acidity; 4.2 Higher Alcohols; 4.2.1 Factors Affecting Higher Alcohols; 4.3 Esters; 4.3.1 Factor Affecting Esters; 4.4 Carbonyl Compounds; 4.4.1 Acetaldehyde; 4.4.2 Diacetyl; 4.4.3 Factors Affecting Carbonyl Compounds; 4.5 Sulphur Compounds (hydrogen sulphide, volatile thiols); 4.5.1 Hydrogen Sulphide; 4.5.2 Other Sulphides; 4.5.3 Volatile Thiols; 4.5.4 Factors Affecting Sulphur Compounds; 5 Tertiary Aroma: Post-Fermentative Aroma; 5.1 Factor Affecting Tertiary Aroma; 6 Influence of Starter Cultures on Wine Flavour 4.3 S. cerevisiae Inoculated Fermentation4.4 Controlled Mixed Fermentation; 4.5 Non-Saccharomyces Yeasts as Biotechnological Tool; 4.5.1 Aroma Enhancement; 4.5.2 Distinctive Features; 4.5.3 Ethanol Reduction in Wine; 4.5.4 Control of Spoilage Microflora; 5 Conclusions; References;
    Chapter 2: Yeasts and Their Metabolic Impact on Wine Flavour; 1 Introduction; 2 Origin of Wine Aroma; 3 Primary Aroma: Associated with Grape; 3.1 Precursors of Primary Aroma; 3.2 Factors Affecting Primary Aroma; 4 Secondary Aroma: Must Fermentation; 4.1 Acid Composition; 4.1.1 Volatile Acidity 6.1 Single Starter Cultures: Saccharomyces6.2 Mixed Starter Cultures; 7 Novel Methodologies to Select Wine Yeasts in Function of Their Influence on Wine Aroma; References;
    Chapter 3: Detection, Quantification, and Identification of Yeast in Winemaking; 1 Introduction; 2 Monitoring Yeast Cell Populations With Culture-Dependent Methods; 2.1 Phenotypic Identification; 2.2 Identification Based on Biochemical Methods; 2.3 Identification Based on Molecular Methods; 2.3.1 Direct Detection Using Gel Electrophoresis; Mitochondrial DNA-RFLP; Pulsed-Field Gel Electrophoresis
    Digital Access Springer 2019