The role of non-Saccharomyces microorganisms and their technological importance in winemaking: a review

Olga Soldatenco, Nicolae Taran, Victoria Adajuc

Volume 30, Issue 4;
Pages: 405-414; 2024
ISSN: 2069-0053 (print), Agroprint;
ISSN (online): 2068-9551

Abstract

In recent decades, the role of non-Saccharomyces microorganisms in winemaking has gained significant attention due to their potential impact on wine quality and sensory characteristics. This review provides a comprehensive analysis of the contribution of non Saccharomyces yeasts to various aspects of winemaking, including fermentation kinetics, aroma and flavor development, and overall wine quality. The review also explores the technological importance of non-Saccharomyces microorganisms in the context of modern winemaking practices, highlighting their potential applications in improving wine complexity, enhancing aroma profiles, and promoting sustainability in the wine industry. Through an extensive examination of recent research findings and technological advancements, this review aims to provide insights into the diverse roles and promising applications of non-Saccharomyces microorganisms in contemporary winemaking.