The use of non-Saccharomyces yeast in winemaking

Despite all the attention that is given to Saccharomyces wine yeast, wine fermentation is far from a one-yeast show, as a multitude of yeasts and bacteria can participate in shaping wine flavour and aroma. These microbial communities originate in the vineyard and winery and reflect the influence of factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Non-Saccharomyces yeast species not only promote wine flavour diversity but can also contribute to enhancing regionality. We have evaluated fermentation variables that affect 'resident' non-Saccharomyces populations as well as several non-Saccharomyces yeast strains that are in development as commercial starter strains, which are tailored to decrease ethanol concentrations, provide distinctive volatile aroma composition and/or improve wine colour and mouthfeel.