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The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine

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Ivit, NN, Longo, R ORCID: 0000-0001-9708-7234 and Kemp, B 2020 , 'The effect of non-Saccharomyces and Saccharomyces non-cerevisiae yeasts on ethanol and glycerol levels in wine' , Fermentation, vol. 6, no. 3 , pp. 1-22 , doi: 10.3390/fermentation6030077.

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Abstract

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes, juice, and wine. The use of these yeasts to reduce alcohol levels in wines has garnered the attention of researchers and winemakers alike. This review critically analyses recent studies concerning the impact of non-Saccharomyces and Saccharomyces non-cerevisiae on two important parameters in wine: ethanol and glycerol. The influence they have in sequential, co-fermentations, and solo fermentations on ethanol and glycerol content is examined. This review highlights the need for further studies concerning inoculum rates, aeration techniques (amount and flow rate), and the length of time before Saccharomyces cerevisiae sequential inoculation occurs. Challenges include the application of such sequential inoculations in commercial wineries during harvest time.

Item Type: Article
Authors/Creators:Ivit, NN and Longo, R and Kemp, B
Keywords: non-Saccharomyces, Saccharomyces non-cerevisiae, yeast; wine, ethanol, glycerol
Journal or Publication Title: Fermentation
Publisher: MDPI
ISSN: 2311-5637
DOI / ID Number: 10.3390/fermentation6030077
Copyright Information:

© 2020 by the authors. Licensed under Creative Commons Attribution 4.0 International (CC BY 4.0) http://creativecommons.org/licenses/by/4.0/

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