Use of Non-Saccharomyces Yeasts in Wine Yeast Monoculture Practice

  • Baumart Marcelo
Keywords: Non-Saccharomyces, Biodiversity, Enzymes, Fermentation


Historically, studies on enological microbiology have centred on yeasts belonging to the genus Saccharomyces that
are responsible for alcoholic fermentation. However, the different yeasts, especially non-Saccharomyces yeasts
present in the initial stages of the fermentation process may have an influence on the final organoleptic properties of
the wine.