Wine Yeast Under Investigation #3
The initial microbial population present in grape must is very diverse. During the early stages of alcoholic fermentation, Saccharomyces cerevisiae is not the dominant specie and other species (non-Saccharomyces) are present. Non-Saccharomyces yeasts are part of the must microflora and represent an important reservoir of the wine sensory potential. While some are detrimental to sensory quality, others have the potential to add to wine complexity or bring about a real benefit with the right selected Saccharomyces yeast. Three species are presented: Torulaspora delbrueckii, Lachancea thermotolerans and two different strains of Metschnikowia pulcherrima.
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