Alternative yeast strains show promise for no and low wines

The push for lower-alcohol wines is gathering pace, and winemakers now have a promising new tool: special “non-Saccharomyces” yeasts. These naturally occurring yeasts can help create wines with less alcohol while keeping flavour, balance and texture.

Over the last decade, yeast companies have taken a fresh look at wild yeasts such as Lachancea thermotolerans, Metschnikowia pulcherrima and Torulaspora delbrueckii. Unlike the standard wine yeast (Saccharomyces cerevisiae), these species ferment more slowly and use oxygen differently, which naturally leads to around 1–2% less alcohol in the final wine. They can also produce helpful acids and aroma compounds, improving freshness and character, especially important as warmer climates push grape sugars higher than ever.

Experimental trials have shown just how useful these yeasts can be. Some strains add gentle acidity to boost balance, while others help protect grapes from oxidation or reduce the risk of spoilage. Certain Metschnikowia strains release floral and fruity aromas locked inside the grapes, giving more expressive wines. Others improve colour and mouthfeel by producing natural compounds that add texture.
Most winemakers use these yeasts in “sequential fermentation”: the non-Saccharomyces yeast starts the process, then the usual Saccharomyces yeast finishes the job. It takes more planning, especially with nutrients, but the flavour payoff seems to be worth it.