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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.

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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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

n/a --- wine acidity --- pulcherrimin --- glycosidases --- Lactobacillus plantarum --- Saccharomycodes ludwigii --- sparkling wine --- processing foods --- non-Saccharomyces --- taxonomy --- Candida stellate --- wine quality --- Candida stellata --- non-Saccharomyces yeast --- Brettanomyces bruxellensis --- flavor complexity --- Schizosaccharomyces pombe --- Wickerhamomyces anomalus --- Stermerella bacillaris --- mixed cultures fermentation --- oenological uses --- winemaking --- re-fermentation --- Zygosaccharomyces rouxii --- Torulaspora delbrueckii --- genetic improvement --- Zygotorulaspora florentina --- maloalcoholic fermentation --- high-ethanol --- mixed starters --- yeast --- wines --- non-Saccharomyces yeasts --- aroma compounds --- spoilage yeasts’ control --- metabolism --- acetate esters --- Pichia anomala --- wine --- sequential fermentations --- spoilage-control --- enzymes --- yeast dominance --- acidification --- ageing-on-lees --- Kluyveromyces thermotolerans --- co-fermentation --- biotechnological applications --- stable pigments --- ecology --- Pichia kudriavzevii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- biocontrol --- S. ludwigii --- Candida intermedia --- nitrogen --- yeast inoculation --- volatile acidity --- off-flavors --- malolactic bacteria --- wine safety --- genome --- Aureobasidium pullulans --- viticulture --- anthocyanin --- aroma --- antimicrobial peptides --- spoilage yeasts' control

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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.

Technology: general issues --- coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology

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Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels and biopharmaceuticals. Saccharomyces cerevisiae (bakers’ yeast) is the yeast species that is surely the most exploited by man. Saccharomyces is a top choice organism for industrial applications, although its use for producing beer dates back to at least the 6th millennium BC. Bakers’ yeast has been a cornerstone of modern biotechnology, enabling the development of efficient production processes for antibiotics, biopharmaceuticals, technical enzymes, and ethanol and biofuels. Today, diverse yeast species are explored for industrial applications, such as e.g. Saccharomyces species, Pichia pastoris and other Pichia species, Kluyveromyces marxianus, Hansenula polymorpha, Yarrowia lipolytica, Candida species, Phaffia rhodozyma, wild yeasts for beer brewing, etc. This Special Issue is focused on recent developments of yeast biotechnology with topics including recent techniques for characterizing yeast and their physiology (including omics and nanobiotechnology techniques), methods to adapt industrial strains (including metabolic, synthetic and evolutionary engineering) and the use of yeasts as microbial cell factories to produce biopharmaceuticals, enzymes, alcohols, organic acids, flavours and fine chemicals, and advances in yeast fermentation technology and industrial fermentation processes.

Technology: general issues --- coffee processing --- coffee fermentation --- starter culture --- coffee beverage --- yeast --- Icewine --- Saccharomyces cerevisiae --- hyperosmotic stress --- CRISPR-Cas9 --- glycerol transport --- STL1 --- brewing --- Cyberlindnera --- NABLAB --- non-alcoholic beer --- non-conventional yeast --- non-Saccharomyces yeast --- response surface methodology --- Ustilago --- itaconic acid --- process improvement --- lignocellulosic feedstock --- yeasts --- grape --- federweisser --- wine --- microbiota identification --- MALDI-TOF MS Biotyper --- Torulaspora delbrueckii --- craft beer --- microbrewery plant --- mixed fermentation --- aroma profile --- strain collection --- aroma profiling --- gas chromatography --- wine yeast --- Saccharomyces --- fermentation --- volatile aroma compounds --- Simultaneous inoculation --- Alcoholic fermentation --- Malolactic fermentation --- Sacccharomyces cerevisiae --- Oenococcus oeni --- PN4TM --- OmegaTM --- Aroma profile --- antioxidant --- coffee --- W. anomalus --- industrial brewer’s strains --- adaptive laboratory evolution (ALE) --- snowflake phenotype --- beer fermentation --- wine yeasts --- lactic acid bacteria --- co-inoculation --- sequence inoculation --- flavor compounds --- color pigments --- cell printing --- piezoelectric dispensing --- GFP-tagged yeast clone collection --- living cell microarrays --- microfluidic chip --- dynamic single-cell analysis --- Candida albicans --- adhesion --- fibronectin --- nanomotion --- atomic force microscope (AFM) --- xylose metabolism --- genetic engineering --- biofuel --- Spathaspora passalidarum --- Pichia stipitis --- volatile organic compounds --- proton-transfer reaction-mass spectrometry --- Metschnikowia pulcherrima --- flavor --- non-Saccharomyces yeasts --- fermentation-derived products --- fermented beverages --- beer --- coffee bean fermentation --- itaconic acid production --- bioethanol production --- bioreactors --- yeast micro- and nanobiotechnology