The impacts of Schizosaccharomyces on winemaking

Benito, Santiago

doi:10.1007/s00253-019-09827-7

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Published: 19 April 2019

The impacts of Schizosaccharomyces on winemaking

Santiago Benito ORCID: orcid.org/0000-0002-1674-8246¹

Applied Microbiology and Biotechnology volume 103, pages 4291–4312 (2019)Cite this article

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Abstract

In the past century, yeasts from the genus Saccharomyces represented the only option in fermentation industries, such as winemaking, to produce wine, beer, and other fermented products. However, other genera are currently emerging to solve challenges in modern enology. Schizosaccharomyces pombe is showing promising results in solving specific challenges in northern, cool viticulture regions with highly acidic wines by deacidifying these wines through its malic acid metabolism. In addition, this microorganism is considered beneficial in warm growing regions with challenges such as the control of wine food safety problems such as the presence of biogenic amines, ochratoxin A, or ethyl carbamate. Indeed, the genus Schizosaccharomyces positively influences other important wine quality parameters, such as color and polysaccharide content. However, the main challenge of using this genus remains the selection of proper strains that alleviate problems such as the production of high acetate concentrations. Industries other than wine production such as ginger fermentation, apple wine, Kei-apple fermentation, plum wine, sparkling wine, and bilberry fermentation industries have also started to study Schizosaccharomyces species as an alternative tool for solving specific related problems. The review discusses the influence of Schizosaccharomyces on different fermentation quality parameters and its main applications in different industries.

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Funding

Funding for the research in this paper was provided by Ossian Vides y Vinos S. L under the framework of the project FPA1720300120 (Centre for the Development of Industrial Technology (CDTI), Spain).

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Department of Chemistry and Food Technology, Polytechnic University of Madrid, University Town, S/N, 28040, Madrid, Spain
Santiago Benito

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Benito, S. The impacts of Schizosaccharomyces on winemaking. Appl Microbiol Biotechnol 103, 4291–4312 (2019). https://doi.org/10.1007/s00253-019-09827-7

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Received: 27 February 2019
Revised: 03 April 2019
Accepted: 04 April 2019
Published: 19 April 2019
Issue Date: 04 June 2019
DOI: https://doi.org/10.1007/s00253-019-09827-7

Keywords

Schizosaccharomyces pombe
Non-Saccharomyces
Aromatic compounds
Malic acid
Fermentation
Anthocyanins
Enology
Deacidification
Ethyl carbamate
Biogenic amines
Pyruvic acid
Ochratoxin A
Polysaccharides
Vitisins