Chapters authored
Microbiological, Physical, and Chemical Procedures to Elaborate High-Quality SO2-Free Wines
Sulfur dioxide (SO2) is the most preservative used in the wine industry and has been widely applied, as antioxidant and antibacterial agent. However, the use of sulfur dioxide implicates a range of adverse clinical effects. Therefore, the replacement of the SO2 content in wines is one of the most important challenges for scientist and winemakers. This book chapter gives an overview regarding different microbiological, physical, and chemical alternatives to elaborate high-quality SO2-free wines. In the present chapter, original research articles as well as review articles and results obtained by the research group of the Wine Technology Center (VITEC) are shown. This study provides useful information related to this novel and healthy type of wines, highlighting the development of winemaking strategies and procedures.
Part of the book: Grapes and Wines
Wild Yeast and Lactic Acid Bacteria of Wine
Wine is an ancient and popular alcoholic beverage made from fermented grapes. Different yeasts and bacteria strains produce different styles of wines. Over time, the inoculation of Saccharomyces cerevisiae strains to produce wine has been the common practice in the wine industry, and the other species of yeasts have been considered undesirable for the alcoholic fermentation. However, in the last decades, the use of wild or indigenous yeasts and lactic acid bacteria strains has significantly increased. Wild yeasts and lactic acid bacteria are interesting microorganisms that contribute to differentiate the wine character of a region. The production of wines by spontaneous or inoculated fermentations by selected wild microorganisms may be an interesting tool to improve the quality of wines. This chapter summarizes relevant aspects of these microorganisms related to this scientific field.
Part of the book: Yeasts in Biotechnology