High Potential of <i>Pichia kluyveri</i> and Other <i>Pichia</i> Species in Wine Technology by Javier Vicente, Fernando Calderón, Antonio Santos, Domingo Marquina, Santiago Benito

“…The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as <i>Saccharomyces cerevisiae</i> is indispensable to achieve a proper fermented alcohol. …”
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