Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

Blog Article

In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel.However, due to the effects of global climate change, wines animationbengal.com can be more alcoholic and flatter in terms of acidity.If in the past, non-Saccharomyces yeasts were often considered as spoilage yeasts, now they are used to modulate wine composition, namely in terms of aroma and acidity.In this article, the ability of some non-Saccharomyces yeasts to modulate wine acidity here is reviewed.