Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking
1
INCLIVA Health Research Institute, 46010 Valencia, Spain
2
Department of Biotechnology, Instituto de Agroquímica y Tecnología de Alimentos (IATA), Consejo Superior de Investigaciones Científicas (CSIC), Paterna, 46980 Valencia, Spain
3
Departamento de Medicina Preventiva y Salud Pública, Ciencias de la Alimentación, Toxicología y Medicina Legal, Facultad de Farmacia, Universitat de València, Burjassot, 46100 Valencia, Spain
*
Author to whom correspondence should be addressed.
Fermentation 2018, 4(3), 68; https://doi.org/10.3390/fermentation4030068
Received: 27 July 2018 / Revised: 16 August 2018 / Accepted: 18 August 2018 / Published: 20 August 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.
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Keywords:
non-Saccharomyces yeasts; Wickerhamomyces anomalus; Pichia anomala; enzymes; glycosidases; acetate esters; biocontrol; mixed starters; wine
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MDPI and ACS Style
Padilla, B.; Gil, J.V.; Manzanares, P. Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking. Fermentation 2018, 4, 68. https://doi.org/10.3390/fermentation4030068
AMA Style
Padilla B, Gil JV, Manzanares P. Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking. Fermentation. 2018; 4(3):68. https://doi.org/10.3390/fermentation4030068
Chicago/Turabian StylePadilla, Beatriz; Gil, Jose V.; Manzanares, Paloma. 2018. "Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking" Fermentation 4, no. 3: 68. https://doi.org/10.3390/fermentation4030068
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