Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages

Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands alternative products with variety of sensory profiles actual or perceived health benefits are driving diversification use non-Saccharomyces yeasts. The diversity flavours, aromas, other characteristics that can be obtained by using in fermentation is, large part, due to secondary metabolites they produce compared conventional yeast. Here, we review metabolomic analyses explore their impact on beverages. We highlight several key species used including Brettanomyces, Torulaspora, Lachancea, Saccharomycodes, emphasize future potential production