ReviewFrontiers in microbiology2016
Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity.
Review in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 149 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
149 citing papers in PubMed.
- Region-associated microbial signatures persist during inoculated fermentation of Nebbiolo grapes.Applied and environmental microbiology · 2026Article
- Associations between microbial community succession and volatile flavor dynamics during traditional Huizhou Mao-tofu fermentation.Food chemistry: X · 2026Article
- Bioactive Compounds in Fruit Wines: A Narrative Review.Foods (Basel, Switzerland) · 2026Review
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Juice turbidity and fermentation method: key drivers of aroma complexity in Italian Riesling grape spirit production.Food chemistry: X · 2026Article
- Profiling Potential Wine Yeast Starters fromJournal of fungi (Basel, Switzerland) · 2026Article
- Agro-Food Waste for Isolation of Non-Conventional Yeasts and Flavor Compounds Production.Foods (Basel, Switzerland) · 2026Article
- Oenological Characteristics of SelectedMolecules (Basel, Switzerland) · 2026Article
- Enhancing the Analytical and Sensory Quality of Warm-Climate Tempranillo Wines Through Co-Inoculation withFoods (Basel, Switzerland) · 2026Article
- From detail to diversity: Capturing the chemical signature of non-Food chemistry: X · 2026Article
- Harnessing the Enzymatic Potential of Indigenous Yeast Strains: Screening and Evaluation for Biocontrol and Oenological Advancements.Microorganisms · 2026Article
- First Report ofBioengineering (Basel, Switzerland) · 2026Article
- A method for screening anthocyanin-protective yeast based on mulberry anthocyanins and its application.NPJ science of food · 2026Article
- Characterization of flavor metabolites of cocultured fermented high acidity fruit wines, and the correlation between organic acids and esters.RSC advances · 2026Article
- EvaluatingFrontiers in microbiology · 2026Article
- Functional assessment of coffee cherry-derived non-conventional yeasts identifies promising candidates for probiotic and postbiotic applications.Frontiers in microbiology · 2026Article
- Screening of flavor-enhancing yeast and its role in fig fermentation.Frontiers in bioengineering and biotechnology · 2026Article
- Multi-omic characterization of microbial dynamics during spontaneous fermentation of sweet wine Picolit variety.Frontiers in microbiology · 2026Article
- Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by DifferentFoods (Basel, Switzerland) · 2025Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
89 more citing papers are in PubMed but not listed here.
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is species- and strain-specific, pointing out the key importance of a clever strain selection. The use of mixed starters of selected non-Saccharomyces yeasts with strains of Saccharomyces cerevisiae represents an alternative to both spontaneous and inoculated wine fermentations, taking advantage of the potential positive role that non-Saccharomyces wine yeast species play in the organoleptic characteristics of wine. In this context mixed starters can meet the growing demand for new and improved wine yeast strains adapted to different types and styles of wine. With the aim of presenting old and new evidences on the potential of non-Saccharomyces yeasts to address this market trend, we mainly review the studies focused on non-Saccharomyces strain selection and design of mixed starters directed to improve primary and secondary aroma of wines. The ability of non-Saccharomyces wine yeasts to produce enzymes and metabolites of oenological relevance is also discussed.
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