Chapters authored
Perspectives and Uses of Non-Saccharomyces Yeasts in Fermented Beverages
Fermented beverages such as wine, cider and beer are normally fermented with Saccharomyces yeasts due to their well-known fermentative behavior. These yeasts have been extensively investigated and are used in commercial processes. On the other hand, non-Saccharomyces yeasts were always considered contaminants in winemaking and brewing. Most researchers in the past argued that these yeasts produce several compounds that may alter the sensory quality of wine and beers. However, recent studies have demonstrated that their fermentative metabolism can be regulated and addressed to the production of compounds of sensory importance. Currently, some non-Saccharomyces yeasts belonging to the genera Kloeckera, Candida, Hanseniaspora are getting importance due to their high potentiality to be used in the production of fermented beverages such as special wines and craft beers. The emergence of new consumption patterns and market niches demanding products with new sensory characteristics has catapulted the exploitation of these yeasts.
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages