High potential of Pichia kluyveri and other Pichia species in wine technology



Downloads per month over past year

Vicente Sánchez, Javier and Calderón, Fernando and Santos de la Sen, Antonio and Marquina Díaz, Domingo and Benito, Santiago (2021) High potential of Pichia kluyveri and other Pichia species in wine technology. International Journal of Molecular Sciences, 22 (3). pp. 1-15. ISSN 1661-6596 ; Electronic: 1422-0067

[thumbnail of Vicente, J. et al. 2020. High potencial of Pichia Kluyveri....pdf]
Creative Commons Attribution.


Official URL: https://doi.org/10.3390/ijms22031196


The surfaces of grapes are covered by different yeast species that are important in the first stages of the fermentation process. In recent years, non-Saccharomyces yeasts such as Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, and Pichia kluyveri have become popular with regard to winemaking and improved wine quality. For that reason, several manufacturers started to offer commercially available strains of these non-Saccharomyces species. P. kluyveri stands out, mainly due to its contribution to wine aroma, glycerol, ethanol yield, and killer factor. The metabolism of the yeast allows it to increase volatile molecules such as esters and varietal thiols (aroma-active compounds), which increase the quality of specific varietal wines or neutral ones. It is considered a low- or non-fermentative yeast, so subsequent inoculation of a more fermentative yeast such as Saccharomyces cerevisiae is indispensable to achieve a proper fermented alcohol. The impact of P. kluyveri is not limited to the grape wine industry; it has also been successfully employed in beer, cider, durian, and tequila fermentation, among others, acting as a promising tool in those fermentation processes. Although no Pichia species other than P. kluyveri is available in the regular market, several recent scientific studies show interesting improvements in some wine quality parameters such as aroma, polysaccharides, acid management, and color stability. This could motivate yeast manufacturers to develop products based on those species in the near future.

Item Type:Article
Uncontrolled Keywords:Pichia kluyveri; Thiols; Higher alcohols; Esters; Fatty acids; Wine; P. anomala; P. fermentans; P. guilliermondii; P. kudriavzevii; P. membranifaciens
Subjects:Medical sciences > Biology > Microbiology
ID Code:65586
Deposited On:18 May 2021 16:00
Last Modified:23 Nov 2021 13:00

Origin of downloads

Repository Staff Only: item control page