The Role and Use of Non-Saccharomyces Yeasts in Wine Production
N.P. Jolly, O.P.H. Augustyn, Isak S. Pretorius
South African Journal of Enology and Viticulture
Abstract
The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has beendebated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and theirmetabolites can impact on wine quality. Although often seen as a source of microbial spoilage, there is substantialcontrary evidence pointing to a positive contribution by these yeasts. The role of non-Saccharomyces yeasts in winefermentation is therefore receiving increasing attention by wine microbiologists in Old and New World wineproducing countries. Species that have been investigated for wine production thus far include those from theCandida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces,Saccharomycodes, Pichia and Williopsis genera. In this review the use and role of non-Saccharomyces yeast in wineproduction is presented and research trends are discussed.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
non-Saccharomyces yeasts contribute positively to wine fermentation
“there is substantial contrary evidence pointing to a positive contribution by these yeasts.”
non-Saccharomyces yeasts impact wine quality
“These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality.”
non-Saccharomyces yeasts investigated for wine production
“Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyces, Torulaspora, Brettanomyces, Saccharom...”