Great diversity among commercial inactive dry-yeast based products

Non-Saccharomyces yeast derivatives: Characterization of novel potential bio-adjuvants for the winemaking process

“…The development of innovative solutions and biotechnological tools aimed at ensuring the final quality of wine and responding to the increasing interest of consumers in environmental and health-related issues is a hot topic for the wine industry. Among the possible biotechnological tools, Inactive Dry-Yeast Based products (IDYB) ( López-Solís et al, 2017 ) are attracting attention. IDYB currently on the market and authorized by the Organization International de la Vigne et du vin (OIV) are derived from Saccharomyces cerevisiae .…”

“…Indeed, IDYB characteristics are highly variable and depend on different factors. In addition to the techniques used for inactivation, the yeast strain employed, the culture conditions ( Guilloux-Benatier and Chassagne, 2003 ) and the growth stage have a marked effect on IDYB composition ( López-Solís et al, 2017 ; Pozo-Bayón et al, 2009a ). Thus, based on the oenological objective, winemakers can choose from a wide variety of commercial IDYB, provided by different companies under various brand names.…”