Table 2.

Main non-Saccharomyces species of oenological interest and their contribution in aromatic compounds in wine.

Yeast	Characteristics
Torulaspora delbrueckii	Low production of acetic acid [83] Increase in glycerol content [84,86] High production of diacetyl, ethyl lactate, and ethyl acetate [87]
Lachancea thermotolerans	Production of lactic acid during its fermentative metabolism [97] Increase in the anthocyanins color intensity [93] Reduction in volatile acidity [98] Low production of acetic acid [99,100] Moderate ethanol resistance [99,102]
Metschnikowia pulcherrima	High β-glucosidase activity [77] Release of varietal thiols [93] Improvement in some esters [91,103]
Schizosaccharomyces pombe	Deacidification of musts metabolizing malic acid [91] High release of polysaccharides [93,107,108] High production of acetic acid [108]
Pichia kluyveri	Release of flavour precursors from grape juice [103] Increase in terpene concentration [93,103]
Starmerella bacillaris	High production of glycerol [111] Fructophilic character [113] High ethanol tolerance [114]
Hanseniasporaspp. (H. guilliermondii, H. uvarum, H. vinae)	Production of β-glucosidase, β-xylosidase, protease [93] High production of 2-phenylethyl acetate [74] Low production of higher alcohols [93,103]
Wickerhamomyces anomalus	High production of β-glucosidases, β-D-xylosidases, monoterpenes [112] High production of fruity acetate esters [115] High production of ethyl acetate [116]