| Summary: | Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide. However, if only one type of yeast, specifically <i>Saccharomyces cerevisiae</i>, was used in the fermentation process, the resulting wine would lack aroma and flavor and may be rejected by consumers. To produce wine with a desirable taste and aroma, non-<i>Saccharomyces</i> yeasts are necessary. These yeasts contribute volatile aromatic compounds that significantly impact the wine’s final taste. They promote the release of primary aromatic compounds through a sequential hydrolysis mechanism involving several glycosidases unique to these yeasts. This review will discuss the unique characteristics of these yeasts (<i>Schizosaccharomyces pombe</i>, <i>Pichia kluyveri</i>, <i>Torulaspora delbrueckii</i>, <i>Wickerhamomyces anomalus</i>, <i>Metschnikowia pulcherrima</i>, <i>Hanseniaspora vineae</i>, <i>Lachancea thermotolerans</i>, <i>Candida stellata</i>, and others) and their impact on wine fermentations and co-fermentations. Their existence and the metabolites they produce enhance the complexity of wine flavor, resulting in a more enjoyable drinking experience.
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