Wine yeasts for the future

Abstract

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine character and value through better yeast management and, thereby, strategically tailor wines to a changing market. This review considers the importance of yeast ecology and yeast metabolic reactions in determining wine quality, and then discusses new directions for exploiting yeasts in wine fermentation. It covers criteria for selecting and developing new commercial strains, the possibilities of using yeasts other than those in the genus of Saccharomyces, the prospects for mixed culture fermentations and explores the possibilities for high cell density, continuous fermentations.

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

“…The world wine market is experiencing increasing interest in new yeast strains that can produce unique wines with novel properties (Benito et al, 2015a;Carrau et al, 2015;Englezos et al, 2015;Esteve-Zarzoso et al, 1998;Fleet, 2008;Jolly et al, 2014Jolly et al, , 2006Medina et al, 2013;Pretorius, 2000;Uthurry et al, 2004). This is the reason that certain non-Saccharomyces yeast, such as Schizosaccharomyces, which have the ability to lower the malic acid content of wine, could prove to be an excellent alternative to lactic acid bacteria and are currently viewed with much interest (Benito et al, 2015b(Benito et al, , 2014aFleet, 1999;Suárez-Lepe et al, 2012).…”

Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production

“…Moreover, the composition of indigenous populations present in must may change during different vintages, since they are affected by the climatic conditions and/or agronomic practices (Fleet 2008). Furthermore, the cellar environment seems to be a source of microorganisms involved in spontaneous wine fermentation (Fleet 2008;Guzzon et al 2011). From this perspective, a recent work demonstrated the role of cellar air in the wine yeast ecosystem (Ocón et al 2013).…”

“…The surviving microorganisms seem to be better adapted to the environmental conditions of a given wine producing area (Francesca et al 2010;Suzzi et al 2012), as well as to the cellar where the transformation takes place (Guzzon et al 2011). Moreover, the composition of indigenous populations present in must may change during different vintages, since they are affected by the climatic conditions and/or agronomic practices (Fleet 2008). Furthermore, the cellar environment seems to be a source of microorganisms involved in spontaneous wine fermentation (Fleet 2008;Guzzon et al 2011).…”

“…Even though the starter cultures are subjected to ad hoc selection for fermentation, they may not be able to compete with the indigenous inhabitants of the musts and cannot dominate the vinification process (Fleet 2008). The surviving microorganisms seem to be better adapted to the environmental conditions of a given wine producing area (Francesca et al 2010;Suzzi et al 2012), as well as to the cellar where the transformation takes place (Guzzon et al 2011).…”

“…In this context, a study of yeasts and LAB ecology during unconventional processes such as natural wine making could provide enhanced opportunities for products with unique characters (Fleet 2008) that sought after for these qualities, such as Marsala wines.…”