Bio-modulating wine acidity: The role of non -Saccharomyces yeasts

Abstract

In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of acidity. If in the past, non-Saccharomyces yeasts were often considered as spoilage yeasts, now they are used to modulate wine composition, namely in terms of aroma and acidity. In this article, the ability of some non-Saccharomyces yeasts to modulate wine acidity is reviewed.