Wine yeasts and consumer health

Abstract

This chapter provides an updated overview on the role of wine yeasts in determining the content of different compounds affecting wine consumer health. The first part deals with the ability of some yeast species (Saccharomyces cerevisiae and non-Saccharomyces) to produce, during alcoholic fermentation, health-promoting compounds (tyrosol, hydroxytyrosol, tryptophol, melatonin and glutathione). Results display that these metabolic properties and the total antioxidant capacity of wine are dependent on yeast species as well as yeast strain. The second part looks at the role of yeasts in producing or reducing toxic compounds in wine such as biogenic amine (BA), ethyl carbamate (EC), Ochratoxin A (OTA) and sulphites. According to different studies, yeasts usually scarcely contribute to BA accumulation in wine, while they are indirectly involved in formation of EC by producing precursor compounds and ethanol during the alcoholic fermentation. Finally, yeasts used in minimizing OTA and sulphites levels are reported.