Table 3.

Functional insights into yeast species isolates related to wine fermentation

Species	Functions	Reference
H. guilliermondii	Exhibits strong β-glucosidase activity and enhances wine sensory characteristics by increasing volatile terpenes and higher alcohols. Sequential inoculation with S. cerevisiae improves the aroma profile of the final beverage.	[27–29]
H. uvarum	Produces β-D-glucosidase, esterase, and volatile compounds that enhance wine fermentation. In mixed fermentations, it increases ethyl esters, reduces acetic acid levels, and improves overall wine quality.	[5]
P. kudriavzevii	Enhances wine aroma through the production of esters, higher alcohols, and volatile acids. Co-fermentation with S. cerevisiae increases ethyl esters, glycerol, and aroma compounds like phenylethyl and isoamyl alcohol. Improves antioxidant activity, polyphenol content, and tolerates high sugar and low pH, making it suitable for sweet and acidic wines.	[30–32]
P. kluyveri	Enhances aromatic compounds including thiols, terpenes, and fruity esters. Co-fermentation with S. cerevisiae increases levels of 3MHA, 3SHA, 2-phenylethyl acetate, and glycerol, contributing passionfruit and floral notes.	[6, 32, 33]
P. manshurica	Considered a spoilage yeast. Known to increase volatile phenols and off-odors.	[34]
P. terricola	Controls spoilage microorganisms. Enhances volatile content due to β-glucosidase activity. Releases glycosidically bound aroma precursors. Coinoculation with S. cerevisiae improves wine aromatic profiles.	[35–37]
P. sporocuriosa	Identified as part of grape yeast diversity. Functional application not yet well studied.	[38]
P. fermentans	Exhibits oxidative metabolism, producing organic acids, acetaldehyde, ethyl acetate, and isoamyl acetate, contributing to wine aroma. In mixed cultures, increases wine polysaccharide content.	[39]
M. caribbica	Shows weak fermentation capacity and intermediate phenotypes during in vitro glucose fermentation.	[40]
N. nivariensis	Not previously reported in grapes.
Z. hellenicus	Associated with wine spoilage and quality deterioration.	[41]
Z. bailii	Costarter with S. cerevisiae increases ethyl ester production. Shows high fermentative vigor, low acetic acid production, and malic acid degradation. Known spoilage yeast resistant to preservatives; may cause refermentation in sweet wine.	[41–44]
L. thermotolerans	Possesses moderate fermentative power; requires co-fermentation with S. cerevisiae. Reduces acetic acid production under aerobic conditions, improving wine quality.	[45–47]
S. stellimalicola	Also known as Candida stellimalicola. Increase aldehyde and ketone content in sequential fermentation.	[48]
C. parapsilosis	Shows intermediate fermentation ability.	[49, 50]
W. sorbophila	Not yet reported in grape environments.
W. anomalus	Mixed starter fermentations with S. cerevisiae improve aroma through production of acetate esters, and contribute floral and fruity notes. Also aids in haze prevention.	[51]
S. diversa	Exhibits low fermentative capacity and lower alcohol yield but higher volatile acidity compared to S. cerevisiae.	[52]