Non-conventional yeast in the wine industry

The wine industry is increasingly demanding new sensory characteristics, biotechnological applications and differentiation of the products. The use of culture starters has increased the control of the process although, due to the limited diversity of starters, has introduced also some uniformity in the wine industry. Wine microbiology is giving an answer to these demands through the use of non-conventional microorganisms that can provide some of the required changes in the wine production. This Research Topic aims to update the late developments in the field of the use of non-conventional yeasts (both non-Saccharomyces as well as non-S. cerevisiae) applied to the wine industry.

Thus, this Research Topic can focus on:
- Ecological studies to find species with wine making potential, including next generation sequencing.
- Improvement of present methodology for the identification and typing of non-conventional yeasts.
- Use of non-conventional yeast for improving sensory properties of wines
- Use of non-conventional yeast for improving technological processes
- Increase of terroir typicity: microbial fingerprinting and footprinting
- Reduction of acidity, ethanol, etc…
- Industrial adaptation of non-conventional yeast (drying, user-friendly preparations,…)
- Metabolic and genomic studies of non-conventional yeast.