PMID- 34361722
OWN - NLM
STAT- MEDLINE
DCOM- 20210920
LR  - 20210920
IS  - 1420-3049 (Electronic)
IS  - 1420-3049 (Linking)
VI  - 26
IP  - 15
DP  - 2021 Jul 28
TI  - Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines.
LID - 10.3390/molecules26154571 [doi]
LID - 4571
AB  - Off-flavors produced by undesirable microbial spoilage are a major concern in 
      wineries, as they affect wine quality. This situation is worse in warm areas 
      affected by global warming because of the resulting higher pHs in wines. Natural 
      biotechnologies can aid in effectively controlling these processes, while 
      reducing the use of chemical preservatives such as SO(2). Bioacidification 
      reduces the development of spoilage yeasts and bacteria, but also increases the 
      amount of molecular SO(2), which allows for lower total levels. The use of 
      non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective 
      acidification through the production of lactic acid from sugars. Furthermore, 
      high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some 
      effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate 
      decarboxylase (HCDC) activity can be useful to promote the fermentative formation 
      of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol 
      precursors. This biotechnology increases the amount of stable pigments and 
      simultaneously prevents the formation of high contents of ethylphenols, even when 
      the wine is contaminated by Brettanomyces.
FAU - Morata, Antonio
AU  - Morata A
AUID- ORCID: 0000-0003-1275-6721
AD  - enotecUPM, Departamento de Quimica y Tecnologia de Alimentos, Universidad 
      Politecnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
FAU - Loira, Iris
AU  - Loira I
AUID- ORCID: 0000-0003-0399-4744
AD  - enotecUPM, Departamento de Quimica y Tecnologia de Alimentos, Universidad 
      Politecnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
FAU - Gonzalez, Carmen
AU  - Gonzalez C
AD  - enotecUPM, Departamento de Quimica y Tecnologia de Alimentos, Universidad 
      Politecnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
FAU - Escott, Carlos
AU  - Escott C
AUID- ORCID: 0000-0001-9113-0414
AD  - enotecUPM, Departamento de Quimica y Tecnologia de Alimentos, Universidad 
      Politecnica de Madrid, Avenida Puerta de Hierro 2, 28040 Madrid, Spain.
LA  - eng
GR  - RTI2018-096626-B-I00/Ministerio de Ciencia, Innovacion y Universidades/
PT  - Journal Article
PT  - Review
DEP - 20210728
PL  - Switzerland
TA  - Molecules
JT  - Molecules (Basel, Switzerland)
JID - 100964009
RN  - 0 (Anthocyanins)
RN  - 0 (Flavoring Agents)
RN  - 0 (Fungal Proteins)
RN  - 0UZA3422Q4 (Sulfur Dioxide)
RN  - 33X04XA5AT (Lactic Acid)
RN  - EC 4.1.1.- (4-hydroxycinnamate decarboxylase)
RN  - EC 4.1.1.- (Carboxy-Lyases)
RN  - Lachancea thermotolerans
SB  - IM
MH  - Anthocyanins/metabolism
MH  - Brettanomyces/*metabolism
MH  - Carboxy-Lyases/metabolism
MH  - Fermentation
MH  - Flavoring Agents/*metabolism
MH  - Food Technology/*methods
MH  - Fungal Proteins/metabolism
MH  - Humans
MH  - Hydrogen-Ion Concentration
MH  - Lactic Acid/metabolism
MH  - Odorants/*analysis
MH  - Saccharomycetales/*metabolism
MH  - Sulfur Dioxide/pharmacology
MH  - Vitis/metabolism/microbiology
MH  - Wine/*analysis/microbiology
PMC - PMC8348789
OTO - NOTNLM
OT  - bioprotection
OT  - ethylphenols
OT  - non-Saccharomyces
OT  - off-smells
OT  - pH control
OT  - pyranoanthocyanins
OT  - volatile acidity
OT  - wine
OT  - yeasts
COIS- The authors declare no conflict of interest.
EDAT- 2021/08/08 06:00
MHDA- 2021/09/21 06:00
PMCR- 2021/07/28
CRDT- 2021/08/07 01:11
PHST- 2021/07/07 00:00 [received]
PHST- 2021/07/22 00:00 [revised]
PHST- 2021/07/26 00:00 [accepted]
PHST- 2021/08/07 01:11 [entrez]
PHST- 2021/08/08 06:00 [pubmed]
PHST- 2021/09/21 06:00 [medline]
PHST- 2021/07/28 00:00 [pmc-release]
AID - molecules26154571 [pii]
AID - molecules-26-04571 [pii]
AID - 10.3390/molecules26154571 [doi]
PST - epublish
SO  - Molecules. 2021 Jul 28;26(15):4571. doi: 10.3390/molecules26154571.