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 applications in winemaking. Basidiomycete yeasts are gaining attention for their unique biochemical contributions to wine flavor, influencing sensory attributes through the production of metabolites such as acids, higher alcohols, aldehydes, ketones, esters, and glycerol, as well as by their enzymatic activities and by the production or utilization of resources used by fermentative yeasts. Basidiomycete yeasts play especially important roles in shaping spontaneously fermented wines (which rely solely on the yeasts present on the grapes) and have the potential to help produce wines with increased aromatic complexity.