Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomycesyeasts associated with viticulture and winemaking

Abstract

Non-Saccharomyces yeast species are nowadays recognized for their impact in wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, during many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to high levels of volatile acidity obtained. The present manuscript systematizes eighty years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species, and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates with the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, not identified in other most explored environments. These yeasts have a high potential to be explored for important and diversified biotechnological applications.

Evaluation of Autochthonous Non-Saccharomyces Yeasts by Sequential Fermentation for Wine Differentiation in Galicia (NW Spain)

“…K. dobzhanskii Kd321 fermentations also had high yeast population levels at the beginning and middle stages. This species has been isolated from damaged grapes [8], but their fermentative potential has not yet been evaluated.…”

“…However, in the last two decades, several studies have evidenced the positive contribution of these yeasts in improving wine quality and complexity; therefore, their role in winemaking has been reconsidered [5][6][7]. The interesting features of some non-Saccharomyces yeasts include an increase in glycerol content and total acidity, a reduction in acetic acid and ethanol content, the secretion of enzymes, and the production of secondary metabolites that enhance the wine aroma profile, or the biocontrol of spoilage microorganisms [4,8].…”

“…Although spontaneous fermentation is dominated by Saccharomyces cerevisiae, the complexity of the resulting wines is higher than in those obtained with only S. cerevisiae (for a review, see [8]). In addition, these wines are associated with regional characteristics that have been attributed to the contribution of local yeasts during the early stages of fermentation.…”

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

“…Furthermore, PEF technology can generalise more stable fermentations with selected non- Saccharomyces yeasts that provide higher sensory quality such as Hanseniaspora vineae , Torulaspora delbrueckii , Lachancea thermotolerans , Schizosaccharomyces pombe and Metschnikowia pulcherrima [ 13 , 14 , 15 ]. The relevance of these non- Saccharomyces yeasts has increased in recent years [ 16 ]. One of the major problems that some of these yeasts pose with respect to Saccharomyces cerevisiae is their weak implantation in addition to their low/medium fermentation power, which makes them poor competitors and which yields a low population from the vineyard [ 17 ].…”

Biotechnological Importance of Torulaspora delbrueckii: From the Obscurity to the Spotlight

“…Non- Saccharomyces yeasts were described for many years as sources of spoilage and contamination, and are also associated with a negative contribution to the organoleptic profile of wines. However, in recent decades, wines produced by some non- Saccharomyces yeasts revealed distinct and unique characteristics attracting the attention of many research groups [ 1 ]. Improved wines are obtained benefiting from their physiological and metabolic features, which have a positive effect on the wine’s sensorial and chemical properties, namely in terms of sugar and acid consumption, alongside an enhanced aroma complexity through the release of important metabolites [ 2 , 3 , 4 ].…”