Journal of Food Processing & Technology

Modern trends in Schizosaccharomyces use for winemaking

International Conference on Food Microbiology

August 08-10, 2016 Birmingham, UK

Santiago Benito, Angel Benito, Felipe Palomero and Fernando Calderon

Polytechnic University of Madrid, Spain

Scientific Tracks Abstracts: J Food Process Technol

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 color improvement, as well as low production of biogenic amines and ethyl carbamate.

Biography :

Santiago Benito is a University Professor in the Madrid Polytechnic University, Spain. He is the Director of the Madrid University Experimental Winery, a scientific center. He has published more than 25 papers in reputed journals and has been serving as an Editorial Board Member of repute.

Email: santiago.benito@upm.es