The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine
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 yeas...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/5/1178 |
| _version_ | 1797599007734759424 |
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| author | Sergi Maicas José Juan Mateo |
| author_facet | Sergi Maicas José Juan Mateo |
| author_sort | Sergi Maicas |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T03:28:41Z |
| format | Article |
| id | doaj.art-ae5b3aaa82454083be1a8145229070b3 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T03:28:41Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-ae5b3aaa82454083be1a8145229070b32023-11-18T02:32:56ZengMDPI AGMicroorganisms2076-26072023-04-01115117810.3390/microorganisms11051178The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking WineSergi Maicas0José Juan Mateo1Departament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, SpainDepartament de Microbiologia i Ecologia, Facultat de Ciències Biològiques, Universitat de València, 46100 Burjassot, SpainDrinking 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.https://www.mdpi.com/2076-2607/11/5/1178<i>Saccharomyces</i>non-<i>Saccharomyces</i> yeastswinefermentationsenzymesfruit juices |
| spellingShingle | Sergi Maicas José Juan Mateo The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine Microorganisms <i>Saccharomyces</i> non-<i>Saccharomyces</i> yeasts wine fermentations enzymes fruit juices |
| title | The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine |
| title_full | The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine |
| title_fullStr | The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine |
| title_full_unstemmed | The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine |
| title_short | The Life of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i> Yeasts in Drinking Wine |
| title_sort | life of i saccharomyces i and non i saccharomyces i yeasts in drinking wine |
| topic | <i>Saccharomyces</i> non-<i>Saccharomyces</i> yeasts wine fermentations enzymes fruit juices |
| url | https://www.mdpi.com/2076-2607/11/5/1178 |
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