Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line with consumer preferences, and due to the effects of global climate change on grape ripening. In the first cases, the consumers are looking for wines with less ethanol and fruitier aromas and in the second cases the wineries want to reduce the wine alcohol levels and/or astringency. New yeast starters of alternative Saccharomyces species and their hybrids can help to solve some problems that wineries face. In this article we review several physiological and genetic aspects of S. uvarum and S. kudriavzevii and the hybrids, which are especially relevant during the winemaking process, such as their good fermentative capabilities at low temperatures, resulting in wines with lower alcohol and higher glycerol amounts.

中文翻译：

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：对酿酒酵母替代酿酒非酵母及其杂种

自古以来，葡萄酒的发酵就没有太大的改变，最传统的方面被市场视为提高葡萄酒细微差别和质量的要素。近年来，由于全球气候变化对葡萄成熟的影响，随着消费者的喜好，该领域出现了新的趋势。在第一种情况下，消费者正在寻找酒精含量较低且具有较浓郁果香的葡萄酒，在第二种情况下，酿酒厂希望降低葡萄酒的酒精含量和/或涩味。替代酵母菌及其杂种的新酵母起子可以帮助解决酿酒厂面临的一些问题。在本文中，我们回顾了S. uvarum和S. kudriavzevii的一些生理和遗传方面。以及在酿酒过程中特别重要的杂种，例如它们在低温下良好的发酵能力，导致葡萄酒中的酒精含量较低且甘油含量较高。