Santiago Benito
Madrid Polytechnic University, Spain
Title: Modern trends in Schizosaccharomyces use for winemaking
Biography
Biography: Santiago Benito
Abstract
Several scientifics are studying the winemaking potential of non-Saccharomyces yeasts. For example, yeasts from the genus Schizosaccharomyces traditionally have been studied from a winemaking point of view due to its rapid malic acid deacidification, by converting malic acid to ethanol and CO2. Nevertheless, Schizosaccharomyces genus possesses several remarkable metabolic properties that may be useful in modern quality winemaking, including a malic dehydrogenase activity, high autolytic polysaccharides release, ability of gluconic acid reduction, urease activity, elevated production of pyruvic acid and colour improvement, as well as low production of biogenic amines and ethyl carbamate.