This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Open AccessReview
Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity
by
Spiros Paramithiotis
Spiros Paramithiotis
,
Jayanta Kumar Patra
Jayanta Kumar Patra
Yorgos Kotseridis
Yorgos Kotseridis
Maria Dimopoulou
Maria Dimopoulou
1
Department of Biological Applications and Technology, University of Ioannina, Ioannina 45110, Greece
2
Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyangsi 10326, Republic of Korea
3
Department of Food Science & Human Nutrition, Agricultural University of Athens, Athens 11855, Greece
4
Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens 12243, Greece
*
Author to whom correspondence should be addressed.
Fermentation 2025, 11(12), 665; https://doi.org/10.3390/fermentation11120665 (registering DOI)
Submission received: 19 October 2025
/
Revised: 17 November 2025
/
Accepted: 26 November 2025
/
Published: 27 November 2025
Abstract
Winemaking is facing significant challenges caused by industrialization of the process, climate change, and increased consumer awareness regarding the use of chemical preservatives. Although several solutions have been proposed, the utilization of non-Saccharomyces species seems to be the most efficient one. Several non-Saccharomyces species have been employed for this purpose, with Hanseniaspora uvarum, H. vineae, Kluyveromyces marxianus, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia fermentans, P. kluyveri, Schizosaccharomyces pombe, Starmerella bacillaris, Torulaspora delbrueckii, and Wickerhamomyces anomalus being the most promising ones. However, only a restricted amount of metabolic activities can be reliably attributed to the species level, while most of them are characterized by strain variability and are also affected by the Saccharomyces cerevisiae strains used to carry out alcoholic fermentation, as well as the efficient supply of precursor molecules by the grape varieties and the conditions for their effective bioconversion. This variability necessitates the application of optimization strategies, taking into consideration all these parameters. This review article aims to assist in this direction by collecting the data referring to the winemaking practice of the most interesting non-Saccharomyces species, presenting clearly and comprehensively their most relevant features, and highlighting the effect of strain diversity.
Share and Cite
MDPI and ACS Style
Paramithiotis, S.; Patra, J.K.; Kotseridis, Y.; Dimopoulou, M.
Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity. Fermentation 2025, 11, 665.
https://doi.org/10.3390/fermentation11120665
AMA Style
Paramithiotis S, Patra JK, Kotseridis Y, Dimopoulou M.
Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity. Fermentation. 2025; 11(12):665.
https://doi.org/10.3390/fermentation11120665
Chicago/Turabian Style
Paramithiotis, Spiros, Jayanta Kumar Patra, Yorgos Kotseridis, and Maria Dimopoulou.
2025. "Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity" Fermentation 11, no. 12: 665.
https://doi.org/10.3390/fermentation11120665
APA Style
Paramithiotis, S., Patra, J. K., Kotseridis, Y., & Dimopoulou, M.
(2025). Utilization of Non-Saccharomyces to Address Contemporary Winemaking Challenges: Species Characteristics and Strain Diversity. Fermentation, 11(12), 665.
https://doi.org/10.3390/fermentation11120665
Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details
here.
Article Metrics
Article Access Statistics
For more information on the journal statistics, click
here.
Multiple requests from the same IP address are counted as one view.
