Enological Repercussions of Non-Saccharomyces Species 2.0

Antonio Morata

doi:10.3390/fermentation6040110

Abstract

Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO2 levels. The promising species Hanseniaspora vineae is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed.

Highlights

Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel
Some non-Saccharomyces yeast species have a powerful impact on wine aroma [1,2,3] by the release of fermentative aromatic compounds (Torulaspora delbrueckii, Candida stellate, Starmerella bacillaris, Wickerhamomyces anomalus, Hanseniaspora vineae, Schizosaccharomyces pombe) [4,5,6,7,8,9,10,11], the production of varietal aromas such as thiols 3 MH and 3 MHA (Pichia kluivery) [3,12], or the expression of exocellular enzymatic activities (Metschnikowia pulcherrima) [13]
The selection of the optimal strains of these species [14] according to the specific production of the previously described aromatic compounds can even improve the effect on the sensory profile of wines during fermentation

Summary

Introduction

Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. Some non-Saccharomyces yeast species have a powerful impact on wine aroma [1,2,3] by the release of fermentative aromatic compounds (Torulaspora delbrueckii, Candida stellate, Starmerella bacillaris, Wickerhamomyces anomalus, Hanseniaspora vineae, Schizosaccharomyces pombe) [4,5,6,7,8,9,10,11], the production of varietal aromas such as thiols 3 MH and 3 MHA (Pichia kluivery) [3,12], or the expression of exocellular enzymatic activities (Metschnikowia pulcherrima) [13]. The selection of the optimal strains of these species [14] according to the specific production of the previously described aromatic compounds can even improve the effect on the sensory profile of wines during fermentation.

Results

Conclusion