Review article
https://doi.org/https://doi.org/10.5513/JCEA01/27.3.5182
The influence of yeasts on the sensory properties of sparkling wines
Iva ŠIKAČ
; Križevci University of Applied Sciences, Milislava Demerca 1, 48260 Križevci, Croatia
Abstract
Sparkling wine production relies heavily on the metabolic activity and technological performance of yeasts, which play a decisive role not only in primary and secondary fermentation but also in shaping the sensory properties of the final product. This review provides an overview of the influence of Saccharomyces and non-Saccharomyces yeasts on the chemical composition, aromatic complexity, foam characteristics, and overall sensory profile of sparkling wines. Special emphasis is placed on yeast autolysis—a key process during ageing on lees—which releases polysaccharides, mannoproteins, peptides, and aroma precursors that enhance mouthfeel, foam stability, and the development of tertiary aromas. The selection of yeast strains significantly affects fermentation kinetics, the formation of volatile compounds, and the stylistic attributes of both base wines and finished sparkling wines. Recent studies highlight the potential of hybrid yeast strains, sequential inoculation strategies, encapsulated yeasts, and the use of yeast-derived enological products to improve fermentation control, accelerate autolysis, and modulate sensory quality. Furthermore, non-Saccharomyces yeasts are increasingly recognised as valuable tools for enhancing aromatic diversity, reducing undesirable metabolites, and improving foam properties. Innovations in yeast technology, together with a deeper understanding of their biochemical contributions, offer new opportunities for tailoring sparkling wine styles while maintaining high product quality and consistency. Future research should focus on optimizing yeast selection for specific grape varieties, improving autolysis efficiency, and developing sustainable practices that support the production of high-quality sparkling wines with distinctive sensory identities.
Keywords
secondary fermentation; autolysis; volatile compounds; foam stability; aroma complexity; hybrid strains
Hrčak ID:
351591
URI
Publication date:
1.10.2026.
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