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: 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

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

Assessing the processing attributes of some potato (Solanum tuberosum L) varieties grown in the North West Region of Cameroon

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

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

Drying characteristics and solar convective drying kinetics of China Hami melon slice

The quality assessment of frozen shrimp (Metapenaeus ensis): protein changes, texture and total volatile basic nitrogen

Large genome deletions reveal gene effects on ethanol tolerance in Saccharomyces cerevisiae

The Anti-Hyperplasia of Mammary Gland Effect of Chinese Traditional Medicine compound RPXT in Rats

Role of Garlic and Ginger in Anti-oxidative and Anti-inflammatory Effects in Aging

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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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