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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

Lachancea thermotolerans --- Kluyveromyces thermotolerans --- acidification --- wines --- sequential fermentations --- non-Saccharomyces --- non-Saccharomyces yeasts --- Wickerhamomyces anomalus --- Pichia anomala --- enzymes --- glycosidases --- acetate esters --- biocontrol --- mixed starters --- wine --- wine --- Zygosaccharomyces rouxii --- re-fermentation --- spoilage-control --- non-Saccharomyces --- high-ethanol --- Schizosaccharomyces pombe --- oenological uses --- maloalcoholic fermentation --- stable pigments --- wine safety --- non-Saccharomyces yeast --- Saccharomycodes ludwigii --- S. ludwigii --- spoilage yeasts’ control --- ageing-on-lees --- non-Saccharomyces --- yeast --- sparkling wine --- nitrogen --- aroma --- Candida stellata --- ecology --- taxonomy --- metabolism --- processing foods --- co-fermentation --- non-Saccharomyces --- genome --- aroma compounds --- anthocyanin --- mixed cultures fermentation --- flavor complexity --- Aureobasidium pullulans --- biotechnological applications --- viticulture --- enzymes --- non-Saccharomyces yeasts --- Torulaspora delbrueckii --- winemaking --- yeast inoculation --- yeast dominance --- wine quality --- genetic improvement --- antimicrobial peptides --- biocontrol --- Brettanomyces bruxellensis --- Candida intermedia --- wine --- off-flavors --- wine acidity --- volatile acidity --- malolactic bacteria --- Lactobacillus plantarum --- Lachancea thermotolerans --- Schizosaccharomyces pombe --- Candida stellate --- Torulaspora delbrueckii --- Zygotorulaspora florentina --- Pichia kudriavzevii --- Stermerella bacillaris --- Metschnikowia pulcherrima --- oenological uses --- enzymes --- stable pigments --- pulcherrimin --- n/a --- n/a

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This book is a printed edition of the Special Issue Wine Fermentation that was published in Fermentation

anthocyanins --- extraction --- red wine --- color --- ultrasound --- microwave --- wine --- temperature control --- sensor placement --- CFD --- end-user software --- wine clarification --- extraction --- pectinase --- glycosidase --- protease --- phenoloxidase --- color --- aroma --- non-Saccharomyces yeasts --- pioneering winemaking techniques --- peculiar yeasts --- volatile acidity --- fermented drinks --- cluster thinning --- yield manipulation --- vine balance --- crop load --- Pinot noir --- Central Coast of California --- reductive off-odors --- reappearance --- wine --- volatile sulfur compounds --- polythionates as precursors --- elemental sulfur --- Saccharomyces --- yeast hybrids --- yeast mixtures --- spontaneous fermentation --- stuck and sluggish fermentation --- winemaking --- partially dehydrated grapes --- appassimento --- yeast --- Saccharomyces bayanus --- sensory --- Ontario --- climate change adaptation --- winemaking --- metabolite profiling --- non-targeted analysis --- classical chemical analysis --- metabolic modelling --- yeast physiology and metabolism --- vineyard management --- anthocyanins --- tannins --- polymeric pigments --- wine color --- grape maturity --- microwave-assisted extraction --- Merlot --- extraction methods --- color intensity --- phenolic content --- Saccharomyces --- Lachancea --- yeast hybrids --- metabolomics --- sulfur compounds --- oenological enzymes --- process control