Journal of Food Science & Technology

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Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Non-conventional yeast in the wine industry

Description

The wine industry is increasingly demanding new sensory characteristics, biotechnological applications and differentiation of the products. The use of culture starters has increased the control of the process although, due to the limited diversity of starters, has introduced also some uniformity in the wine industry. Wine microbiology is giving an answer to these demands through the use of non-conventional microorganisms that can provide some of the required changes in the wine production. This Research Topic aims to update the late developments in the field of the use of non-conventional yeasts (both non-Saccharomyces as well as non-S. cerevisiae) applied to the wine industry.

Thus, this Research Topic can focus on:
- Ecological studies to find species with wine making potential, including next generation sequencing.
- Improvement of present methodology for the identification and typing of non-conventional yeasts.
- Use of non-conventional yeast for improving sensory properties of wines
- Use of non-conventional yeast for improving technological processes
- Increase of terroir typicity: microbial fingerprinting and footprinting
- Reduction of acidity, ethanol, etc…
- Industrial adaptation of non-conventional yeast (drying, user-friendly preparations,…)
- Metabolic and genomic studies of non-conventional yeast.

Journal Archive

Volume: 5 Issue: 1 Volume: 4 Issue: 9 Volume: 4 Issue: 8 Volume: 4 Issue: 7 Volume: 4 Issue: 6 Volume: 4 Issue: 5 Volume: 4 Issue: 4 Volume: 4 Issue: 3 Volume: 4 Issue: 2 Volume: 4 Issue: 1 Volume: 3 Issue: 6 Volume: 3 Issue: 5 Volume: 3 Issue: 4 Volume: 3 Issue: 3 Volume: 3 Issue: 2 Volume: 3 Issue: 1 Volume: 2 Issue: 2 Volume: 2 Issue: 1 Volume: 1 Issue: 4 Volume: 1 Issue: 3 Volume: 1 Issue: 2 Volume: 1 Issue: 1

profile

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Non-conventional yeast in the wine industry

Description

Journal Archive

Journal Recent Articles

Effects of long-term dietary glycerol monolaurate supplementation on productivity, egg quality, intestinal mucosal morphology and serum parameters of laying hens

The molecular and analytical methods reveal aflatoxin B1-producing Aspergillus flavus isolated from ready-to-eat peanut samples are resistant to the antifungal a

Recent Progress on Osmo-convective Dehydration of Fruits

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Obliging Tactics to Mitigate the Intricate Problem of Aflatoxin Contamination in Peanut: A Review

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Recovery and separation of lactic and malic acids from fermentation broth with N,N,N,N-Tetrabutylbutanediamide by reactive liquid−liquid extraction and stripping

Optimal process of supercritical carbon dioxide extracting Bama hempseed oil and its physicochemical property

Wireless greenhouse environment monitoring system based on lora network

FUNCTIONAL AND BIOACTIVE PROPERTIES OF ORANGE, SWEET ORANGE AND LIME PEEL POWDER

Diet quality and body mass indices show opposite associations with distal gut microbiota in a low-income cohort

Effect of pyrolysis temperature on ochratoxin A adsorption mechanisms and kinetics by cashew nut shell biochars

Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger

Establishment of Prediction Model of DEHP and DEHA Migration from PVC Film into Pork

A NOVEL SYNTHESIS METHOD OF LIPOPHILIC EGCG PALMITATE AND EVALUATION FOR ITS ALPHA AMYLASE AND ALPHA GLUCOSIDASE INHIBTORY POTETIAL

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profile

Journal of Food Science & Technology(JFST)

ISSN: 2472-6419

Impact Factor: 1.265

Non-conventional yeast in the wine industry

Description

Journal Archive

Journal Recent Articles

CONTACT US

JOURNALS LINKS

QUICK CONTACT

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