Contribution of non-conventional yeasts in alcoholic beverages

- Non-Saccharomyces play an important role in spontaneous alcoholic fermentations.
- Non-Saccharomyces enhance the composition and aroma profile of alcoholic beverages.
- New applications of non-Saccharomyces in craft beer elaboration process.
- Non-Saccharomyces is a tool for reducing the potential ethanol content in wines.

Non-conventional yeasts includes a wide array of different genera of non-Saccharomyces. In the past considered as undesired or spoilage yeasts now they play an important role in enhancing the composition and aroma profile of wine and alcoholic beverages. The first publications dealing with non-Saccharomyces describes their role in spontaneous fermentations and their ability to influence the varietal flavors. Recent publications highlights the role of non-Saccharomyces as a selected strain for controlled fermentations mainly in co-fermentations with selected Saccharomyces principally in wine. In other beverages like beer, fruits wines, and distilled beverages the positive contribution of non-Saccharomyces is also discussed. Another interesting and new application of non-Saccharomyces is as a tool for reducing the potential ethanol content in wines.