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. 2016 Mar 31;7:411. doi: 10.3389/fmicb.2016.00411

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Copyright © 2016 Padilla, Gil and Manzanares.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Use of selected strains of Saccharomyces and non-Saccharomyces yeasts in winemaking. Spontaneous fermentation (a) allows the development of indigenous yeasts from grapes (mainly non-Saccharomyces) and winery (mainly Saccharomyces) leading to wines with a greater aromatic complexity but with less microbiological control. Inoculation with a selected strain of Saccharomyces cerevisiae (c) leads to a greater microbiological control but can reduce the aromatic complexity of wine. The use of mixed cultures of S. cerevisiae and non-Saccharomyces selected strains (b) allows to obtain wines with both greater aromatic complexity and microbiological control of the process. Autochthonous and inoculated selected yeasts are represented in red and blue color, respectively.