Enological Characteristics of Yeasts

The final product of spontaneous grape must fermentation (natural fermentation) is the result of the combined action of different yeast species and vine varieties. Both of them contribute, in different ways, to the organoleptic properties of wine (1 ). At the first fermentation stages, lemon-shaped, low-ethanol-tolerant species (Kloeckera, Hanseniaspora ) are predominant. During the fermentation process, these species are replaced by high-ethanol-tolerant Saccharomyces cerevisiae and other related species (2 ,3 ). The variety and proportion of different yeasts in the must depend on factors such as geographic location, climatic conditions, and grape variety (3 ,4 ).