Review Paper

European Food Research and Technology

, Volume 235, Issue 3, pp 375-383

Oenological versatility of Schizosaccharomyces spp.

  • J. A. Suárez-LepeAffiliated withDepto. de Tecnología de los alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid
  • , F. PalomeroAffiliated withDepto. de Tecnología de los alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid Email author 
  • , S. BenitoAffiliated withDepto. de Tecnología de los alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid
  • , F. CalderónAffiliated withDepto. de Tecnología de los alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid
  • , A. MorataAffiliated withDepto. de Tecnología de los alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid

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Abstract

The biodiversity of non-Saccharomyces yeasts is currently a topic of great interest. The possibility of their use in winemaking has led to much research into the metabolic and structural properties of some of these yeasts, such as those belonging to Torulaspora, Pichia, Hanseniaspora and Hansenula. The present work reviews our knowledge of the genus Schizosaccharomyces, the use of which in winemaking has recently been discussed at the International Organisation of Vine and Wine. However, despite offering the advantage of malic dehydrogenase activity, plus a wall structure that ensures the autolytic release of mannoproteins and polysaccharides during ageing over lees, only one commercial strain of Schizosaccharomyces pombe is currently available.

Keywords

Wine Schizosaccharomyces spp. Biological deacidification Demalication ageing over lees Ethyl carbamate