Bunbury-Blanchette Adele, Fan Lihua, Walker Allison, Kernaghan Gavin
Faculty of Graduate Studies and Research, Saint Mary's University, Halifax, Nova Scotia, Canada.
Kentville Research and Development Centre, Agriculture and Agri-Food Canada, Kentville, Nova Scotia, Canada.
Compr Rev Food Sci Food Saf. 2025 Nov;24(6):e70295. doi: 10.1111/1541-4337.70295.
Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non-fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of fermentation. In some cases, basidiomycete yeasts, such as Filobasidium, Rhodotorula, Sporobolomyces, and Vishniacozyma, are more abundant and diverse than ascomycete yeasts in grape musts, with some persisting throughout fermentation. As the existing information on the role of basidiomycete yeasts in winemaking is fragmented, we synthesize the records of these yeasts in association with wine grapes and musts, as well as the research on their potential applications in winemaking. Basidiomycete yeasts are gaining attention for their unique biochemical contributions to wine flavor, influencing sensory attributes through the production of metabolites such as acids, higher alcohols, aldehydes, ketones, esters, and glycerol, as well as by their enzymatic activities and by the production or utilization of resources used by fermentative yeasts. Basidiomycete yeasts play especially important roles in shaping spontaneously fermented wines (which rely solely on the yeasts present on the grapes) and have the potential to help produce wines with increased aromatic complexity.
葡萄园中有种类极为多样的本地酵母群落，但只有一小部分是能够进行酒精发酵的发酵型子囊菌。其中也存在许多非发酵型菌种，包括一系列代谢活跃的担子菌酵母，它们能够影响葡萄酒的香气特征，尤其是在发酵初期。在某些情况下，担子菌酵母，如丝状担子菌、红酵母、掷孢酵母和威尼克酵母，在葡萄汁中的数量比子囊菌酵母更多，种类也更为丰富，有些还能在整个发酵过程中持续存在。由于关于担子菌酵母在酿酒过程中作用的现有信息较为零散，我们综合了这些酵母与酿酒葡萄及葡萄汁相关的记录，以及对它们在酿酒中潜在应用的研究。担子菌酵母因其对葡萄酒风味独特的生化贡献而受到关注，它们通过产生酸、高级醇、醛、酮、酯和甘油等代谢产物，以及通过其酶活性和对发酵酵母所利用资源的产生或利用，来影响葡萄酒的感官特性。担子菌酵母在塑造自然发酵葡萄酒（完全依赖葡萄表面存在的酵母）方面发挥着尤为重要的作用，并且有潜力帮助酿造出香气更为复杂的葡萄酒。
