Starmerella bacillaris in winemaking: opportunities and risks

- Wine fermentations are complex ecosystems in which non-Saccharomyces and Saccharomyces cerevisiae yeasts are interacting.
- Non-Saccharomyces possess interesting physiological characteristics which can be exploited in the winemaking process.
- Starmerella bacillaris show fructophylic, cryotellerant and osmophylic characters of interest for the winemakers.
- Starmerella bacillaris can contribute to the reduction of ethanol in table wines and acetic acid in sweet wines.

Yeasts represent the most important group of microorganisms to winemakers, because they are responsible for the transformation of sugar-rich musts into high quality wines. Among them Starmerella bacillaris, have been indicated to affect the chemical composition of the musts and wines by producing various metabolites of enological interest. This species has been isolated from grapes, winery environments and during spontaneous fermentations in different countries in the world. Its use together with selected Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. This review includes the latest reports covering the biotechnological characteristics of this non-Saccharomyces species, as well as its application in winemaking industry.