Native microorganisms as natural enhancers in craft beer and wine production

Abstract

The use of native microorganisms in craft beer and wine production represents a transformative approach that significantly enhances quality, sensorial complexity, and authenticity of the beverages. Integrating these microorganisms facilitates terroir expression, reduces dependence on commercial monocultures, and promotes sustainability by preserving native microbial biodiversity, which is vital to the identity of fermented craft beverages. This review analyzes the main roles of native yeasts, including Saccharomyces cerevisiae, Brettanomyces bruxellensis, Lachancea thermotolerans, Torulaspora delbrueckii, Pichia kudriavzevii, and Hanseniaspora spp., in shaping the biochemical and sensory profiles of craft beer and wine. It also provides a summary of the functions of lactic acid bacteria (LAB; Lactobacillus, Leuconostoc, Pediococcus, Oenococcus) in malolactic fermentation and flavor development, as well as the effects of acetic acid bacteria (AAB; Acetobacter, Gluconobacter) on oxidative complexity in select beverage styles. This work also highlights the use of mixed inoculation strategies and targeted strain selection to optimize fermentation kinetics, stress tolerance, and enzymatic activities, particularly those that enhance the liberation of aroma precursors. Additionally, challenges such as fermentation consistency, microbiological safety, and the need for standardized processes are also discussed. This framework provides essential insights to researchers and craft producers seeking innovation, product differentiation, and cultural preservation in the craft brewing and winemaking sectors, supporting regional economies and global biodiversity conservation through the scientifically grounded exploitation of native microorganisms.