Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking.

ABSTRACT: Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non-fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of fermentation. In some cases, basidiomycete yeasts, such as Filobasidium, Rhodotorula, Sporobolomyces, and Vishniacozyma, are more abundant and diverse than ascomycete yeasts in grape musts, with some persisting throughout fermentation. As the existing information on the role of basidiomycete yeasts in winemaking is fragmented, we synthesize the records of these yeasts in association with wine grapes and musts, as well as the research on their potential

SUBMITTER: Bunbury-Blanchette A 

PROVIDER: S-EPMC12478986 | biostudies-literature | 2025 Nov

REPOSITORIES: biostudies-literature