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Challenges of the non-conventional yeast wickerhamomyces anomalus in winemaking

AuthorsPadilla, Beatriz CSIC; Gil, José Vicente CSIC ORCID; Manzanares, Paloma CSIC ORCID
KeywordsNon-Saccharomyces yeasts
Wickerhamomyces anomalus
Pichia anomala
Acetate esters
Mixed starters
Issue Date20-Aug-2018
PublisherMultidisciplinary Digital Publishing Institute
CitationFermentation 4(3): 68 (2018)
AbstractNowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.
Publisher version (URL)http://dx.doi.org/10.3390/fermentation4030068
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