Review
Version 1
Preserved in Portico This version is not peer-reviewed
The Life of Non-Saccharomyces Yeasts in Wine
Version 1
: Received: 12 April 2023 / Approved: 12 April 2023 / Online: 12 April 2023 (11:55:00 CEST)
A peer-reviewed article of this Preprint also exists.
Maicas, S.; Mateo, J.J. The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023, 11, 1178. Maicas, S.; Mateo, J.J. The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. Microorganisms 2023, 11, 1178.
Abstract
Wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically Saccharomyces cerevisiae, were used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-Saccharomyces yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (Schizosaccharomyces pombe, Pichia kluyveri, Torulaspora delbrueckii, Wickerhamomyces anomalus, Metschnikowia pulcherrima, Hanseniaspora vineae, Lachancea thermotolerans, Candida stellata, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
Keywords
non-Saccharomyces yeasts; wine; yeasts
Subject
Biology and Life Sciences, Biochemistry and Molecular Biology
Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Comments (0)
We encourage comments and feedback from a broad range of readers. See criteria for comments and our Diversity statement.
Leave a public commentSend a private comment to the author(s)
* All users must log in before leaving a comment
