Non-Conventional Yeasts in Fermented Beverages: Biotechnology, Tradition, and Innovation

Dear Colleagues,

Non-conventional yeasts (NCYs), often called non-Saccharomyces species, are increasingly acknowledged as important contributors to the diversification and innovation of fermented products beverages. Historically, Saccharomyces cerevisiae has been used almost exclusively in fermentation processes because of its efficiency, robustness, and consistent ability to produce ethanol and favorable sensory quality profiles. However, the increasing demand for unique flavors, lower alcohol content, and health-focused products has sparked interest in alternative yeast species that can provide distinctive characteristics beyond those of traditional strains. These NCYs display varied metabolic pathways affecting aroma, mouthfeel, and nutritional properties. They can create compounds like esters, higher alcohols, and organic acids, which boost aromatic complexity and develop new sensory profile experiences. Additionally, some species show probiotic potential and can enhance functional beverages with added health benefits. Their ability to reduce ethanol levels makes them particularly relevant for the development of no- and low-alcohol beverages, a rapidly expanding market segment.

From a biotechnological point of view, advances in genomics, transcriptomics, and metabolomics have allowed for the characterization and improvement of these yeasts for industrial uses. Researchers are exploring adaptive evolution, hybridization, and genetic engineering to enhance fermentation performance, stress tolerance, and flavor modulation. Furthermore, NCYs contribute to sustainability by decreasing the need for chemical additives and enhancing microbial stability during production.

This Special Issue serves as a comprehensive platform for research on the application and biotechnology of NCYs in various fermented beverages, including beer, wine, cider, and kombucha. Topics of interest include fermentation strategies, mixed cultures, functional properties, scaling-up challenges, and omics-based approaches for strain selection and improvement. By merging traditional fermentation methods with modern innovation, this collection will showcase the transformative potential of NCYs in shaping the future of the beverage industry.

Dr. Ciro Sannino
Guest Editor

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• aroma complexity
• fermented beverages
• innovative fermentation strategies
• low-alcohol fermentation
• mixed and spontaneous fermentations
• non-conventional yeasts
• yeast biotechnology
• yeast diversity