non-Saccharomyces yeasts are often used in conjunction with Saccharomyces yeasts to ensure the completion of the fermentation process. Yeasts from the non-Saccharomyces family rarely achieve high alcohol levels like those obtained from the fermentation of sugars present in the must. These wine yeasts for fermentation have the peculiarity of metabolizing must sugars through alternative pathways, such as increasing glycerol or acid production at the expense of ethanol, positively influencing the wine's organoleptic characteristics and reducing alcohol production.
Despite their low fermentative power, non-Saccharomyces yeasts, through their metabolic activities, contribute to creating a product with greater aromaticity and complexity. These non-Saccharomyces yeasts also have the ability to exert bio-protection in must by reducing the potential development of contaminating microorganisms.
Examples of non-Saccharomyces yeasts used in enology include Lachaencea thermotolerans (EnartisFerm Qk), Metchnikowia pulcherrima and Torulaspora delbrueckii (EnartisFerm Qtau). These wine yeasts for winemaking play a crucial role in enhancing the aromatic profile and complexity of the wine, providing winemakers with innovative tools to create unique and high-quality wines.