A levedura Saccharomyces cerevisiae: caracterização do gênero, domesticação e importância na composição de vinhos

Abstract

The yeast Saccharomyces cerevisiae is the main microorganism used in industrial alcoholic fermentation processes. The application of S. cerevisiae strains in the production of beverages and fermented foods accompanies the history of the development of the culture, technology and science of humanity. During the fermentation of wine, S. cerevisiae is responsible for the synthesis of aromatic compounds, such as volatile esters, organic acids, higher alcohols, carbonyl compounds and sulfur compounds, which determine the constitution and the primary organoleptic characteristics of this beverage, adding complexity to its final composition of flavor and aroma. Several aromatic profiles are sourced from specific production methods, being mainly originated due to chemical transformation of the grape must during alcoholic fermentation by S. cerevisiae. The present work elucidates the characteristics of the genus Saccharomyces as well as the ecology of its representatives; discusses about the domestication process of S. cerevisiae and the main industrial applications of this species; highlight the production and the major aromatic compounds found in wine, and the influence of S. cerevisiae strains in their generation.