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High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

1
Unit of Microbiology, Genetics, Physiology and Microbiology Department, Biology Faculty, Complutense University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
2
Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain
*
Author to whom correspondence should be addressed.
Academic Editors: Maurizio Ciani and Francesca Comitini
Int. J. Mol. Sci. 2021, 22(3), 1196; https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22031196
Received: 7 December 2020 / Revised: 14 January 2021 / Accepted: 22 January 2021 / Published: 26 January 2021
(This article belongs to the Special Issue Biotechnology of Non-conventional Yeasts)
The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future. View Full-Text
Keywords: Pichia kluyveri; thiols; higher alcohols; esters; fatty acids; wine; P. anomala; P. fermentans; P. guilliermondii; P. kudriavzevii; P. membranifaciens Pichia kluyveri; thiols; higher alcohols; esters; fatty acids; wine; P. anomala; P. fermentans; P. guilliermondii; P. kudriavzevii; P. membranifaciens
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MDPI and ACS Style

Vicente, J.; Calderón, F.; Santos, A.; Marquina, D.; Benito, S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. Int. J. Mol. Sci. 2021, 22, 1196. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22031196

AMA Style

Vicente J, Calderón F, Santos A, Marquina D, Benito S. High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology. International Journal of Molecular Sciences. 2021; 22(3):1196. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22031196

Chicago/Turabian Style

Vicente, Javier, Fernando Calderón, Antonio Santos, Domingo Marquina, and Santiago Benito. 2021. "High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology" International Journal of Molecular Sciences 22, no. 3: 1196. https://0-doi-org.brum.beds.ac.uk/10.3390/ijms22031196

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