Non-Saccharomycesin Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

Traditionally, non-Saccharomycesyeasts have been considered contaminants because of their high production of metabolites with negative connotations in wine. This aspect has been changing in recent years due to an increased interest in the use of these yeasts in the winemaking process. The majority of these yeasts have a low fermentation power, being used in mixed fermentations withSaccharomyces cerevisiaedue to their ability to produce metabolites of enological interest, such as glycerol, fatty acids, organic acids, esters, higher alcohols, stable pigments, among others. Additionally, existing literature reports various compounds derived from the cellular structure of non-Saccharomycesyeasts with benefits in the winemaking process, such as polysaccharides, proteins, enzymes, peptides, amino acids, or antimicrobial compounds, some of which, besides contributing to improving the quality of the wine, can be used as a source of nitrogen for the fermentation yeasts. These compounds can be produced exogenously, and later incorporated into the winemaking process, or be uptake directly byS. cerevisiaefrom the fermentation medium after their release via lysis of non-Saccharomycesyeasts in sequential fermentations.