Yeasts

Abstract

The biodiversity of grape and wine flora has been extensively examined using an array of technologies. Although there are some regional differences in the major genera found, a remarkably consistent progression of yeast species is seen. Several key factors have been shown to influence the types of yeasts present and their persistence during fermentation. Generally, the major species identified on the surface of grapes are the major species found at the onset of the alcoholic fermentation. These non-Saccharomyces yeasts impact the aroma and flavor composition of the finished wine, as well as determine its potential for microbial instability during aging and post-bottling. Significant diversity among wine isolates of Saccharomyces has also been documented and this diversity likewise impacts the composition of the finished wine. A thorough understanding of the flora present during the production of wine is important in determining the appropriate processing strategies to achieve the desired composition of the finished product. © 2009 Springer-Verlag Berlin Heidelberg. All rights reserved.