Optimisation of fermented beverages with innovative yeasts

The BioMassFarm project explored indigenous non-Saccharomyces yeasts for use in fermented beverages. Selected strains were isolated, characterised and tested for their fermentation performance, aroma development and biomass production. The results highlight their potential to support more diverse, controlled and sustainable fermentation processes and future industrial applications.

The BioMassFarm project investigates the potential of non-Saccharomyces yeast strains to produce fermented beverages, with the aim of contributing to innovation and diversification in fermentation practices. In a context of growing global demand for fermented food and drinks, the project responds to increasing interest in alternative yeast biodiversity. While Saccharomyces cerevisiae remains the dominant industrial species, non-Saccharomyces yeasts such as Torulaspora and Metschnikowia are gaining attention due to their ability to enhance aroma complexity, improve microbiological stability, and enable the development of novel products. In collaboration between Changins and wine producers, the project focused on strain discovery, biomass production, physiological characterization, and fermentation evaluation, with the long-term goal of providing robust microbial resources for applied use.

The project was carried out very successfully and achieved all the initially defined scientific and technical objectives. Overall, the results are highly positive and open concrete application perspectives in the field of fermented beverages, particularly regarding innovation and diversification of fermentation strategies.

A first structuring phase focused on the bioprospecting of indigenous yeasts from diverse oenological environments. This step led to the isolation and identification of a significant number of strains with promising technological potential. The microorganisms were carefully isolated, characterized, and integrated into a curated working collection stored under controlled conditions. This collection now represents a stable and valuable microbiological resource that can be directly mobilized for future research and development activities.

An in-depth phenotypic characterization of selected strains was then conducted. This allowed for a better understanding of their fermentative behaviour, metabolic capacities, and adaptability to different environmental and technological conditions. The results highlighted several particularly interesting non-Saccharomyces strains, notably due to their contribution to aroma development and their role in modulating fermentation dynamics. These findings confirm the technological relevance of biodiversity-driven approaches in oenology and related fermentation sectors.

Among the strains studied, several isolates of Torulaspora delbrueckii showed especially promising characteristics. They demonstrated bioprotective potential, including inhibitory effects against undesirable microorganisms, as well as a positive impact on the sensory profile of fermented products. These properties justify further investigation and practical application in wine and cider production, where controlled microbial interactions are increasingly important.

Another key component of the project focused on the development and optimization of yeast biomass production processes at laboratory scale. Different cultivation parameters were tested to maximize growth efficiency and ensure sufficient biomass yields for applied fermentation trials. This work represents an essential step toward potential scale-up and industrial exploitation of the selected strains.

Finally, the project included an applied validation phase in different fermentation matrices, including wine, cider, and selected distilled beverage systems. These trials allowed the assessment of strain performance under near-industrial conditions and provided valuable insights into practical implementation strategies.

Overall, BioMassFarm demonstrates the strong potential of indigenous non-Saccharomyces yeasts as tools for developing more diversified, controlled, and sustainable fermentation processes. The results provide a solid foundation for future upscaling and industrial applications, with concrete valorisation perspectives already emerging for the 2026 production season.