The role and use of non-saccharomyces yeasts in wine production

By N. Jolly, O. Augustyn, I. S. Pretorius. 2017

264 citations recorded by the source corpus.

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantial contrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in wine fermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wine producing countries. Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wine production is presented and research trends are discussed.

Subfields: Food Science, Plant Science, Tourism, Leisure and Hospitality Management

View Paper: https://www.semanticscholar.org/paper/7d4f53fbf6d3bec5dce533ac214a24610f8de9cf

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. A. Morata
2. J. Suárez-Lepe
3. F. Calderón
4. S. Benito
5. A. Benito

In Plant Science

1. A. Morata
2. J. Suárez-Lepe
3. F. Calderón
4. S. Benito
5. A. Benito

Citations in the corpus

• Applications of Metschnikowia pulcherrima in Wine Biotechnology (2019, background): “An improvement in the aromatic complexity of the wines can be obtained by the use of Mp as a co-starter with Sc [3,32], mainly due to its high production of esters derived from its intense extracellular enzymatic activity [10,33].”
• The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters (2019, background): “One of the first reported advantages of using non-Saccharomyces species was the increased glycerol concentration in wine and its influence on wine quality [9,48,60].”