Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

中文翻译：

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从 80 年的研究中学习：与葡萄栽培和酿酒相关的非酵母菌综合目录

如今，非酵母属酵母菌种因其对葡萄酒化学成分和感官特性的影响而得到认可。此外，葡萄酒行业对非酵母菌发酵剂的商业开发也产生了新的兴趣。然而，多年来，这些酵母物种被认为是葡萄酒生产和保存中的污染源，主要是由于获得的高挥发性酸度。本手稿系统化了 80 年来描述从葡萄和/或葡萄汁中分离的非酵母属酵母菌种的文献。提供了每个参考文献、每个物种的公认分类名称及其地理分布之间的链接，汇编了 293 个物种的信息，总共 231 次引用。这项工作的一个主要重点是从葡萄藤中分离非酵母属酵母菌，这些酵母菌在大多数抽样研究中通常被忽略，也与受损葡萄的分离有关。这些特殊的生态位是特定酵母物种的来源，在大多数其他探索的环境中都没有发现。这些酵母在重要和多样化的生物技术应用中具有很大的潜力。