Yeast in Winemaking

Dear Colleagues,

Yeast is the main contributor of alcoholic fermentation in wine and has been the object of extensive research with two main focuses, the first one being controlling alcoholic fermentation and the second one improving wine sensorial profile. These last few years, the debate has shifted to a better understanding of wine ecology and to finding biological alternative to sulfite. In this regard, this Special Issue will present the latest discoveries on wine yeast ecology using metagenomic techniques that help to understand the influence of viticultural and enological practices in the yeast consortium. The scientific advances concerning the different strategies to improve the sensorial profile will receive special attention. Among the strategies, the use of non-Saccharomyces yeasts, their properties, and their impact on the sensory profile will be reported. Yeast hybrids are another way to improve the sensorial profile of wines together with yeast nutrition. This last approach helps to control alcoholic fermentation but also impacts the volatile compounds produced by yeasts. Biological alternatives to sulfite need to understand spoilage microorganisms and interactions between microorganisms. Some of the articles to be published shall present some emerging technologies and approaches, like metagenomics, QTL mapping and metabolomics, and their applications that contribute to a better understanding of yeast interaction, yeast metabolism, and yeast genetics.

Prof. Hervé Alexandre
Guest Editor

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