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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Technology: general issues --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe

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• Reference Manager
• EndNote
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The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.

Technology: general issues --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe --- Metschnikowia pulcherrima --- Lachancea thermotolerans --- Torulaspora delbrueckii --- Grenache --- Graciano --- ochratoxin A (OTA) --- mycotoxins --- biogenic amines (BAs) --- ethyl carbamate (EC) --- organic wines --- non-Saccharomyces --- alcohol reduction --- native yeast --- sequential fermentation --- wine --- uninoculated fermentation --- yeast --- sulphur dioxide --- non-Saccharomyces yeasts --- mixed starter cultures --- fermentation --- Sangiovese --- sensory analysis --- antimicrobial peptides --- Brettanomyces bruxellensis --- Candida intermedia --- Pichia guilliermondii --- reactive oxygen species --- Hanseniaspora vineae --- alcoholic fermentation --- ageing on lees --- polysaccharides --- white wines --- winemaking --- aging-on-lees --- yeast assimilable nitrogen --- Saccharomyces non-cerevisiae --- ethanol --- glycerol --- glycolysis --- pyruvate kinase --- fermentation evolution clade --- sensory improvement --- dealcoholization --- SO2 --- grape variety --- Schizosaccharomyces pombe

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During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.

low-ethanol wines --- wine-related fungi --- non-Saccharomyces --- yeasts --- narince --- wine quality --- tryptophol --- low ethanol wine --- serotonin --- non-conventional yeasts --- Bombino bianco --- Schizosaccharomyces pombe --- volatile compounds --- ethyl carbamate --- phthalates --- autochthonous --- meta-taxonomic analysis --- Pichia kluyveri --- pH control --- IAA --- Torulaspora delbrueckii --- chemical analyses --- aroma profile --- yeast --- enzymatic patterns --- wine flavor --- fermentation --- must replacement --- Saccharomyces cerevisiae --- malolactic fermentation --- wine --- HACCP --- food quality --- sequential inoculation --- alcoholic beverages --- itaconic acid --- biocontrol application --- white wine --- hydroxytyrosol --- tryptophan --- glucose --- kinetic analysis --- wine aroma --- amino acid decarboxylation --- lactic acid bacteria --- vineyard soil --- wine color --- tyrosol --- Saccharomyces --- Gompertz-model --- sequential culture --- biogenic amines --- SO2 reduction --- climate change --- Vineyard Microbiota --- A. terreus --- sulfur dioxide --- human health-promoting compounds --- Hanseniaspora guilliermondii --- non-Saccharomyces screening --- aromatic/sensorial profiles --- Malvar (Vitis vinifera L. cv.) --- probiotics --- Yeasts --- native yeast --- color --- glutathione --- hot pre-fermentative maceration --- technological characterization --- wine-related bacteria --- Riesling --- Torulaspora microellipsoides --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- cashew apple juice --- resveratrol --- biocontrol --- shiraz --- Tannat --- ochratoxin A --- aroma compound --- trehalose --- wine composition --- Hanseniaspora uvarum yeast --- food safety --- acidity --- sensory evaluation --- viticulture --- melatonin --- alcoholic fermentation --- aroma