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Application of Non-Saccharomyces Yeasts in Wine Production

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Non-conventional Yeasts: from Basic Research to Application

Abstract

In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp. For several years, non-Saccharomyces were forgotten at industrial level, and even some of them were considered as spoilage microorganisms. Non-Saccharomyces only played a significant role in limited productions that perform spontaneous fermentations following organic polities. However, during the last decade, several researchers have proved numerous non-Saccharomyces to be able to improve wine quality and to solve some modern enology challenges. Some of the factors that can improve are acidity, aromatic complexity, glycerol content, ethanol reduction, mannoproteins, anthocyanins, and polysaccharide concentrations. They can also decrease the concentrations of unwanted compounds that affect food safety, such as ochratoxin A, ethyl carbamate, and biogenic amines. Due to all those scientific advances, the main manufacturers have just started to commercialize dry non-Saccharomyces such as Torulaspora delbrueckii, Schizosaccharomyces pombe, Metschnikowia pulcherrima, Lachancea thermotolerans, and Pichia kluyveri. Other non-Saccharomyces species with special enology abilities such as Candida zemplinina, Kloeckera apiculata, Hanseniaspora vineae, Hanseniaspora uvarum, C. stellata, Kazachstania aerobia, or Schizosaccharomyces japonicus could follow a similar progress. The aim of the chapter is to show which are the main abilities and advantages of these non-Saccharomyces in modern winemaking.

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Authors and Affiliations

  1. Department of Chemistry and Food Technology. Escuela Técnica Superior de Ingeniería Agronómica, Alimentaria y de Biosistemas, Polytechnic University of Madrid, Madrid, Spain

    Santiago Benito & Ignacio Belda

  2. Department of Genetics, Physiology and Microbiology (Microbiology Unit), Biology Faculty, Complutense University of Madrid, Madrid, Spain

    Javier Ruiz, Eva Navascués, Domingo Marquina, Fernando Calderón & Antonio Santos

  3. Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Geisenheim, Germany

    Florian Kiene, Beata Beisert & Doris Rauhut

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  1. Santiago Benito
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  2. Javier Ruiz
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Correspondence to Santiago Benito .

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  1. Department of Molecular Genetics and Biotechnology, Institute of Cell Biology, NAS of Ukraine Lviv, Ukraine, Department of Microbiology and Biotechnology, University of Rzeszow, Rzeszow, Poland

    Andriy Sibirny

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Benito, S. et al. (2019). Application of Non-Saccharomyces Yeasts in Wine Production. In: Sibirny, A. (eds) Non-conventional Yeasts: from Basic Research to Application. Springer, Cham. https://doi.org/10.1007/978-3-030-21110-3_3

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