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Review

The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

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Perennia Food and Agriculture Inc., 32 Main Street, Kentville, NS B4N 1J5, Canada
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Office of Industry and Community Engagement, Acadia University, 210 Horton Hall, 18 University Ave, Wolfville, NS B4P 2R6, Canada
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Tasmanian Institute of Agriculture, University of Tasmania, Prospect, TAS 7249, Australia
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Cool Climate Oenology and Viticulture Institute (CCOVI), Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
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Department of Biological Science, Faculty of Maths and Science, Brock University, 1812 Sir Isaac Brock Way, St. Catharines, ON L2S 3A1, Canada
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Author to whom correspondence should be addressed.
Fermentation 2020, 6(3), 77; https://doi.org/10.3390/fermentation6030077
Received: 21 May 2020 / Revised: 20 July 2020 / Accepted: 28 July 2020 / Published: 30 July 2020
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 2.0)
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. View Full-Text
Keywords: non-Saccharomyces; Saccharomyces non-cerevisiae; yeast; wine; ethanol; glycerol non-Saccharomyces; Saccharomyces non-cerevisiae; yeast; wine; ethanol; glycerol
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MDPI and ACS Style

Ivit, N.N.; Longo, R.; Kemp, B. The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. Fermentation 2020, 6, 77. https://doi.org/10.3390/fermentation6030077

AMA Style

Ivit NN, Longo R, Kemp B. The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine. Fermentation. 2020; 6(3):77. https://doi.org/10.3390/fermentation6030077

Chicago/Turabian Style

Ivit, Nedret N., Rocco Longo, and Belinda Kemp. 2020. "The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine" Fermentation 6, no. 3: 77. https://doi.org/10.3390/fermentation6030077

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