Saccharomyces cerevisiae is the most common type of yeasts used as traditional wine yeast for the production of wine. It is one of many naturally occurring species on grape
berries. Despite its main role in alcoholic fermentation, it occurs in grapes in the smallest proportion. The majority of microbial population is represented by wild yeast genus such as Hanseniaspora, Pichia, Candida, Metschnikowia, Kluyveromyces, Zygosaccharomyces, Saccharomycodes, Torulaspora, which begin spontaneous
alcoholic fermentation. The purpose of this bachelors work is to present how nonSaccharomyces yeasts can contribute to the improvement of physico-chemical parameters and especially the sensory quality of wine. Only some positive aspects of the use of different non-Saccharomyces yeasts in a mixed culture with S. cerevisiae yeast will be highlighted. Some examples of the use of non-Saccharomyces yeast species Metschnikowia fructicola in combination with the yeast S. cerevisiae, the role of the mixed culture during alcoholic fermentation and contribution to the final product will be presented in more details.
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