Use of Non-<i>Saccharomyces</i> Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu, Baoru Yang
Journal of Agricultural and Food Chemistry
Abstract
Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non-<i>Saccharomyces</i> yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non-<i>Saccharomyces</i> yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to <i>Saccharomyces cerevisiae</i>. The broad use of non-<i>Saccharomyces</i> yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non-<i>Saccharomyces</i> yeasts in winemaking and their applicative perspective in berry wine production.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
non-Saccharomyces yeasts produce metabolites with negative connotations
“In winemaking, non-Saccharomyces yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations”
alcoholic fermentation is driven by yeasts
“Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality”
berries contain health-promoting bioactive compounds
“Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases”