Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of sensory profiles and actual or perceived health benefits are driving the diversification and use of non-Saccharomyces yeasts. The diversity of flavours, aromas, and other sensory characteristics that can be obtained by using non-Saccharomyces yeasts in fermentation is, in large part, due to the diverse secondary metabolites they produce compared to conventional Saccharomyces yeast. Here, we review the use of metabolomic analyses of non-Saccharomyces yeasts to explore their impact on the sensory characteristics of fermented beverages. We highlight several key species currently used in the industry, including Brettanomyces, Torulaspora, Lachancea, and Saccharomycodes, and emphasize the future potential for the use of non-Saccharomyces yeasts in the production of diverse fermented beverages.

Automated summary

Fermented beverages are a global industry, currently dominated by Saccharomyces yeasts. However, consumer demands for alternative products with different sensory profiles and health benefits are increasing the use of non-Saccharomyces yeasts. These yeasts produce diverse secondary metabolites, leading to a variety of flavors and sensory characteristics in fermented beverages. This review explores the use of metabolomic analyses to study the impact of non-Saccharomyces yeasts on sensory characteristics, highlighting key species currently used and emphasizing the potential for their use in producing diverse fermented beverages.