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Fermentation
Special Issues
The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks
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The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Yeast".

Deadline for manuscript submissions: 30 April 2026 | Viewed by 2347

Special Issue Editors

Prof. Dr. Ivana Karabegović

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Guest Editor
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
Interests: food preservation; extraction techniques; optimization and mathematical modeling
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Bojana R. Danilović

E-Mail Website
Guest Editor
Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
Interests: antimicrobial activity; essential oils; food preservation; antimicrobial coatings
Special Issues, Collections and Topics in MDPI journals
Dr. Sandra Stamenković Stojanović

E-Mail Website
Guest Editor
Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16000 Leskovac, Serbia
Interests: fermentation; optimization; microbial growth; biotechnology

Special Issue Information

Dear Colleagues, 

Non-Saccharomyces yeasts are gaining increasing attention in the field alcoholic beverage production due to their ability to enhance sensory complexity and contribute to unique regional characteristics, aligning with current consumer preferences and market demands. Traditionally regarded as contaminants, these yeasts are now recognized for their potential to modulate aroma, flavor, and mouthfeel. Their application in controlled fermentations, either alone or in co-culture with Saccharomyces cerevisiae, has opened new possibilities for developing innovative and high-quality alcoholic beverages. 

This Special Issue aims to publish cutting-edge research and review papers on the role of non-Saccharomyces yeasts in alcoholic fermentation, with a particular focus on their impact on the key quality parameters, sensory attributes, and aromatic profiles of beverages. Studies on the isolation, identification, and characterization of their fermentation properties, as well as research on the optimization and monitoring of fermentation processes in alcoholic beverage production using non-Saccharomyces yeasts, are also welcome. If you wish to submit a review paper, please contact the editors to discuss the relevance of your topic before submission.

Prof. Dr. Ivana Karabegović
Prof. Dr. Bojana R. Danilović
Dr. Sandra Stamenković Stojanović
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • non-Saccharomyces yeasts
  • alcoholic drinks fermentation
  • alcoholic fermentation

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Published Papers (3 papers)

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Research

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18 pages, 1444 KB  
Article
Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity
by Marko Malićanin, Sandra Stamenković Stojanović, Jelena Stanojević, Stojan Mančić, Bojana Danilović and Ivana Karabegović
Fermentation 2025, 11(11), 650; https://doi.org/10.3390/fermentation11110650 - 17 Nov 2025
Viewed by 1034
Abstract
Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces yeasts such as Hanseniaspora uvarum, known for their high ester formation [...] Read more.
Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces yeasts such as Hanseniaspora uvarum, known for their high ester formation and positive impact on sensory attributes. In this study, three native H. uvarum strains were compared with Saccharomyces bayanus in cider production. Fermentation kinetics, physicochemical parameters, and volatile and sensory profiles were assessed. All H. uvarum strains depleted sugars effectively, but strain-specific differences were evident: Kr-4 exhibited the highest ethanol (4.92% v/v) and glycerol (2.88 g/L) production, while Kd-13 showed reduced fermentative vigor. GC–MS analysis revealed higher alcohols as the dominant volatiles, with 3-methyl-1-butanol and phenylethyl alcohol most abundant. The highest concentration of phenylethyl alcohol was found in cider fermented with H. uvarum Kd-13. Ester diversity was also strain-dependent, with H. uvarum Kd-13 producing increased levels of monoethyl succinate and ethyl phenylacetate. Sensory evaluation identified ciders produced with H. uvarum Kd-13 and Kr-4 as the most complex, whereas the control sample was perceived to have a lighter body and intensive acidity. These findings highlight significant strain-level variability within H. uvarum, underlining its potential for tailoring cider aroma and sensory quality. Full article
(This article belongs to the Special Issue The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks)
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18 pages, 1168 KB  
Article
Combined Effects of Cold Pre-Fermentative Maceration and the Use of Non-Saccharomyces Yeasts (L. thermotolerans and T. delbrueckii) on the Composition of Cayetana Blanca Wines Produced in a Semi-Arid Climate
by Fernando Sánchez-Suárez and Rafael A. Peinado
Fermentation 2025, 11(11), 639; https://doi.org/10.3390/fermentation11110639 - 11 Nov 2025
Viewed by 821
Abstract
Climate change poses a major challenge for wine production in semi-arid regions, where grape ripening frequently leads to excessive sugar accumulation and reduced acidity. This study evaluated the combined effect of cold pre-fermentative maceration (PM) and the use of non-Saccharomyces yeasts ( [...] Read more.
Climate change poses a major challenge for wine production in semi-arid regions, where grape ripening frequently leads to excessive sugar accumulation and reduced acidity. This study evaluated the combined effect of cold pre-fermentative maceration (PM) and the use of non-Saccharomyces yeasts (Lachancea thermotolerans and Torulaspora delbrueckii) on the composition and sensory properties of Cayetana Blanca wines. Pre-fermentative maceration increased titratable acidity by 0.5 g/L and yeast-assimilable nitrogen by 28 mg/L, creating more favorable conditions for the metabolic activity of non-Saccharomyces species. Wines fermented with L. thermotolerans—especially in sequential inoculation with S. cerevisiae after PM—showed the highest acidity and lactic acid content (2 g/L), together with 1% v/v lower ethanol and 1 g/L higher glycerol than the control. These wines were perceived as fresher and better balanced, despite a moderate decrease in fruity esters such as ethyl hexanoate, ethyl octanoate, and isoamyl acetate. Cluster analysis confirmed that non-Saccharomyces fermentations developed distinct compositional profiles only when combined with PM. Overall, the PM + L. thermotolerans + S. cerevisiae treatment achieved the most favorable balance between acidity, ethanol, and sensory freshness. This approach provides a sustainable and readily applicable method to enhance acidity and freshness in white wines from warm-climate regions. Full article
(This article belongs to the Special Issue The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks)
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Review

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13 pages, 1313 KB  
Review
Genetic Modification of the Wine Yeast Hanseniaspora uvarum—We Have Only Just Begun
by Jürgen J. Heinisch and Hans-Peter Schmitz
Fermentation 2026, 12(3), 140; https://doi.org/10.3390/fermentation12030140 - 6 Mar 2026
Viewed by 130
Abstract
Hanseniaspora uvarum, formerly known as Kloeckera apiculata, is the predominant yeast species in grape musts for most wine fermentations worldwide. Despite its important impact on wine quality, its genetics has only been studied in some detail within the past decade, and [...] Read more.
Hanseniaspora uvarum, formerly known as Kloeckera apiculata, is the predominant yeast species in grape musts for most wine fermentations worldwide. Despite its important impact on wine quality, its genetics has only been studied in some detail within the past decade, and methods for targeted manipulations first emerged in 2021. Since then, they have been improved and extended not only with respect to the wide applications of H. uvarum in beverage industries and as an environmental control agent, but also as tools in basic genetic research. In this review, the latest developments and future perspectives are summarized. Full article
(This article belongs to the Special Issue The Role of Non-Saccharomyces Yeasts in Crafting Alcoholic Drinks)
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