Use of Non- Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed. Development of berry wines presents an approach to increase the utilization of berries. Alcoholic fermentation is a complex process driven by yeasts, which influence key properties of wine diversification and quality. In winemaking, non- yeasts were traditionally considered as undesired microorganisms because of their high production of metabolites with negative connotations. However, there has been a recent and growing interest in the application of non- yeast in many innovative wineries. Numerous studies have demonstrated the potential of these yeasts to improve properties of wine as an alternative or complement to . The broad use of non- yeasts in winemaking provides a promising picture of these unconventional yeasts in berry wine production, which can be considered as a novel biotechnological approach for creating value-added berry products for the global market. This review provides an overview of the current use of non- yeasts in winemaking and their applicative perspective in berry wine production.