Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae

Abstract

While Saccharomyces cerevisiae is recognized as the yeast species that completes the process of alcoholic fermentation during winemaking, the use of starter cultures from other species has become popular in recent years. Non-saccharomyces yeast cultures are now widely used for their bio-protective effects and/or the contribution they make to a wine’s sensory profile. Conversely, starters of wine lactic acid bacteria are also commonly utilized around the same time as commercial Saccharomyces cerevisiae, as an alternative to encouraging adventitious strains to proliferate. This could be either for initiating malolactic fermentation during alcoholic fermentation, or more recently for biological protection of musts prior to the fermentation process. The interactions between S. cerevisiae and other species are documented in the following chapter. The areas examined in more details include requirements of nutrients compared to S. cerevisiae, whether complimentary of symbiotic. Active bioprotective agents such as killer factors, the role of cell-to-cell contact, and the resultant effects on final wine composition when co-fermenting with S. cerevisiae is also discussed.