Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts

Abstract

Wine represents a complex matrix in which microbial interactions can strongly impact the quality of the final product. Numerous studies have focused on optimizing microbial approaches for addressing new challenges to enhance quality, typicity, and food safety. However, few studies have investigated yeasts of different genera as resources for obtaining wines with new, specific traits. Currently, based on the continuous changes in consumer demand, yeast selection within conventional Saccharomyces cerevisiae and unconventional non-Saccharomyces yeasts represents a suitable opportunity. Wine fermentation driven by indigenous yeasts, in the various stages, has achieved promising results in producing wines with desired characteristics, such as a reduced content of ethanol, SO2, and toxins, as well as an increased aromatic complexity. Therefore, the increasing interest in organic, biodynamic, natural, or clean wine represents a new challenge for the wine sector. This review aims at exploring the main features of different oenological yeasts to obtain wines reflecting the needs of current consumers in a sustainability context, providing an overview, and pointing out the role of microorganisms as valuable sources and biological approaches to explore potential and future research opportunities.

New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans

“…More specifically, global warming resulted in grape ripening acceleration, which in turn allowed for grape musts with lower acidity and higher carbo-hydrate concentration [26]; the first compromises wine stability, while the second results in wines with higher ethanol content. Both constitute significant problems for the wine industry [27]; therefore, the quest for tackling strategies is ongoing. Lachancea thermotolerans may provide a feasible solution, as it has the ability to produce lactic acid through carbohydrate catabolism, increasing the acidity of the must and depriving carbon sources for ethanol production by S. cerevisiae [28].…”

Effect of Non-Saccharomyces Species Monocultures on Alcoholic Fermentation Behavior and Aromatic Profile of Assyrtiko Wine

“…The wine market is becoming extremely competitive, so an effort to differentiate and create a signature wine style is vital [3]. The role of microorganisms constitutes an integral modulator of wine quality [4,5]. Modern winemaking seeks and invests in the selection of so-called indigenous, autochthonous, or native local strains.…”