ReviewFrontiers in microbiology2016
Non-conventional Yeast Species for Lowering Ethanol Content of Wines.
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 59 papers.
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Who cites it
59 citing papers in PubMed.
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Profiling Potential Wine Yeast Starters fromJournal of fungi (Basel, Switzerland) · 2026Article
- Transcriptional regulation: efficient genetic engineering tools for non-conventional yeasts.FEMS yeast research · 2026Review
- Studies on the pure fermentation and aroma contributions ofFood chemistry: X · 2026Article
- Combined metagenomics and metabolomics to analyse the fermentation process of Taorong-type Baijiu and its response mechanism with amino acids.Food chemistry: X · 2025Article
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Metagenomics-based analysis of microbial community dynamics and flavor compound correlations during rice-flavor Baijiu brewing.Frontiers in bioengineering and biotechnology · 2025Article
- Investigation of Non-International journal of food science · 2025Article
- Influence of Organic Nitrogen Derived from Recycled Wine Lees and Inorganic Nitrogen on the Chemical Composition of Cabernet Sauvignon Wines Fermented in the Presence of Non-Saccharomyces YeastsFoods (Basel, Switzerland) · 2024Article
- Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts.BMC bioinformatics · 2023Article
- The Optimisation of Bitter Gourd-Grape Beverage Fermentation Using a Consolidated Response Surface Methodology (RSM) and Artificial Neural Network (ANN) Approach.Plants (Basel, Switzerland) · 2023Article
- Biocontrol UsingFoods (Basel, Switzerland) · 2023Article
- Genomic analysis ofMicrobial genomics · 2023Article
- Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast.Archives of microbiology · 2023Article
- The Influence of Grape Clone and Yeast Strain on Varietal Thiol Concentrations and Sensory Properties of Graševina Wines.Foods (Basel, Switzerland) · 2023Article
- Genetic diversity of non-Frontiers in microbiology · 2023Article
- Emerging biotechnologies and non-thermal technologies for winemaking in a context of global warming.Frontiers in microbiology · 2023Review
- Increase the Content of Ester Compounds in Blueberry Wine Fermentation with the Ester-Producing Yeast:Foods (Basel, Switzerland) · 2022Article
- Co-Fermentations of Kveik with Non-Conventional Yeasts for Targeted Aroma Modulation.Microorganisms · 2022Article
- Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2022Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good promise for contributing to relieve this problem. Non-Saccharomyces wine yeast species comprise a high number or species, so encompassing a wider physiological diversity than Saccharomyces cerevisiae. Indeed, the current oenological interest of these microorganisms was initially triggered by their potential positive contribution to the sensorial complexity of quality wines, through the production of aroma and other sensory-active compounds. This diversity also involves ethanol yield on sugar, one of the most invariant metabolic traits of S. cerevisiae. This review gathers recent research on non-Saccharomyces yeasts, aiming to produce wines with lower alcohol content than those from pure Saccharomyces starters. Critical aspects discussed include the selection of suitable yeast strains (considering there is a noticeable intra-species diversity for ethanol yield, as shown for other fermentation traits), identification of key environmental parameters influencing ethanol yields (including the use of controlled oxygenation conditions), and managing mixed fermentations, by either the sequential or simultaneous inoculation of S. cerevisiae and non-Saccharomyces starter cultures. The feasibility, at the industrial level, of using non-Saccharomyces yeasts for reducing alcohol levels in wine will require an improved understanding of the metabolism of these alternative yeast species, as well as of the interactions between different yeast starters during the fermentation of grape must.
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