Non-Saccharomyces yeasts in fermented beverages

Abstract

Fermented beverages are drinks obtained through microbial fermentation and include both nonalcoholic products and widely consumed alcoholic beverages such as cider, beer, and wine. Their production is traditionally based on Saccharomyces cerevisiae strains, valued for their strong fermentative capacity and technological traits that ensure stable, uniform, and high-quality products. For many years, non-Saccharomyces yeasts were considered undesirable contaminants in alcoholic beverage manufacture. However, this perception has changed in recent years, as studies of spontaneous wine fermentation have shown their important contribution to the sensory quality of the final product. Although many non-Saccharomyces yeasts have lower fermentative power and ethanol productivity than S. cerevisiae, they possess valuable properties absent or less pronounced in this species. These include the production of elevated levels of aromatic compounds, such as esters and fatty acids, as well as the ability to inhibit spoilage microorganisms.