Spoilage Yeasts in Wine Production

Vinification without Saccharomyces: Interacting Osmotolerant and “Spoilage” Yeast Communities in Fermenting and Ageing Botrytised High-Sugar Wines (Tokaj Essence)

“…The non- Saccharomyces species can display either beneficial or detrimental (“spoiling”) activities, but many of them have both. The latter play positive roles in certain phases of the fermentation process and negative roles in other phases or have a positive impact on the quality of certain types of wines and a negative effect on the quality and stability of other types of wines (for recent reviews, see [ 11 , 12 , 13 , 14 , 15 ]). Nevertheless, for practical reasons, the yeasts that can cause problems are usually considered spoilage microorganisms, even if they also have properties that can beneficially modify the sensory quality of the wine.…”

“…Nevertheless, for practical reasons, the yeasts that can cause problems are usually considered spoilage microorganisms, even if they also have properties that can beneficially modify the sensory quality of the wine. The most frequently occurring yeasts with (at least occasional) wine spoilage effects belong to the species Brettanomyces bruxellensis (Dekkera bruxellensis) [ 16 , 17 ], Zygosaccharomyces bailii ( Saccharomyces bailiii ), Z. rouxii ( Saccharomyces rouxii , Saccharomyces osmophilus ), hybrids/chimeras of various Zygosaccharomyces species (e.g., [ 18 , 19 , 20 , 21 , 22 ]), Candida lactis-condensi ( Torula lactis-condensi , Torulopsis lactis-condensi , Starmerella lactis-condensi ) [ 23 ], Candida zemplinina ( Saccharomyces bacillaris , Torulopsis bacillaris , Starmerella bacillaris ) [ 10 , 23 , 24 ], Hanseniaspora osmophila ( Kloeckeraspora osmophila , Kloeckera corticis ) [ 25 ], Pichia anomala ( Candida pelliculosa , Hansenula anomala ) [ 26 ], Pichia membranifaciens ( Candida valida ) [ 27 , 28 , 29 ], Rhodotorula mucilaginosa [ 30 ], Saccharomycodes ludwigii [ 31 , 32 ], Kregervanrija fluxuum ( Pichia fluxorum ) [ 29 ] and Candida apicola [ 12 ]. Several of these species are osmotolerant or even osmophilic (e.g., [ 6 , 24 , 33 , 34 , 35 ]) and pose a threat to the stability of aging sweetened wines and wines containing higher levels of residual sugar, as well as to other high-sugar beverages, fruit juice concentrates, sugar confectionery products, honey, dried fruit and jams (e.g., [ 36 , 37 , 38 , 39 ,…”

Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking

“…Thereafter it generally shows an extremely low viable count value at the later stage of fermentation due to its low tolerance to ethanol or other toxic compounds , The ethanol-producing ability of H. uvarum generally is weak by lower than 6% . Romano et al compared the production of aroma compounds between S. cerevisiae and H. uvarum strains and found that the average level of acetic acid in the wines produced by H. uvarum strains was approximately 2 g/L, whereas less than 0.6 g/L of acetic acid was detected in wines fermented with S. cerevisiae strains.…”

“…Since 2007, Z. bailii has been used as an effective species for restarting stuck fermentation in the German wine industries . This is mainly due to the fructophilic activity of this species and its high tolerance to osmotic stress, low pH, high concentration of preservatives, such as organic acids, high level of ethanol, and heat. , …”

Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae

“…Contamination with extraneous microflora presents a serious threat to winemaking because it can slow down the winemaking process, stop it completely, damage wine [ 64 ]. The most serious threat in this regard are lactic acid bacteria, fungi, and yeast of the genus Brettanomyces/Dekkera [ 65 , 66 ]. The presence of these microorganisms leads to a decrease in the efficiency of wine fermentation, the accumulation of biogenic amines and unpleasant phenolic compounds [ 3 ].…”