yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces
can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces
yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO2
levels. The promising species Hanseniaspora vineae
is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed.
This is an open access article distributed under the Creative Commons Attribution License
which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited