Native Non-_Saccharomyces_ Yeasts as a Tool to Produce Distinctive and Diverse Tamjanika Grape Wines  
[PERSON]  
1 Faculty of Technology, University of Nis, Buleuvar Oslobodjenja 124, 16000 Leskovac, Serbia; [EMAIL_ADDRESS] (S.S.S. ); [EMAIL_ADDRESS] (M.L. ); [EMAIL_ADDRESS] (S.J. ); [EMAIL_ADDRESS] (B.D.) [PERSON]  
2 Faculty of Agriculture, University of Nis, Kosanckeva 4, 37000 Krusevac, Serbia; [EMAIL_ADDRESS] (S.J.) [PERSON]  
3 Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Volyode Stepe 444a, 11042 Belgrade, Serbia; [EMAIL_ADDRESS] (S.J.) predominant and completes the fermentation process. Despite the fact that indigenous non-_Saccharomyces_ yeasts are represented only in the first stage of alcoholic fermentation, they possess the ability to produce high levels of aromatic compounds such as esters, higher alcohols, and fatty acids, sufficient to modify the volatile profile and sensory quality of wines [8]. In proper inoculation protocols, non-_Saccharomyces_ yeasts in sequential or simultaneous inoculation with _Saccharomyces_ yeasts could significantly contribute to the wine quality while mitigating the risks of stuck/sluggish or spoiled fermentations [4; 6; 9]. Knowing that the representatives of _Hanseniaspora_ and _Candida_ genera mainly initiate the fermentation and remain dominant during the initial stage [10; 11; 12], these strains can be considered as possible candidates for the non-_Saccharomyces_ starter cultures. Furthermore, the use of indigenous yeast strains as starter cultures could additionally contribute to the unique qualities of wine, enhancing distinctiveness and regional characteristics of the wine. Previous reports indicated that although _Hanseniaspora_ yeast demonstrates low fermentative power, it has a positive contribution on the wine quality related to the high production of primary (glycerol, acetaldehyde) and secondary (higher alcohols, acetate and ethyl esters, medium-chain fatty acids) metabolites [12; 13; 14]. Yeasts from _Candida_ genera are characterized as high glycerol and terpenol producers, and described as lower producers of aldehydes, acetic acid, and acetate esters [4]. Although _Hanseniaspora_ spp. are known as producers of undesirable compounds (acetic acid, sulfur compounds, etc. ), a drastic strain variability was observed so some strains might, therefore, produce these secondary products in an acceptable or lower level [12; 15]. In addition, _Hanseniaspora_ spp. and _Candida_ spp. have the ability to excrete a broad range of extracellular enzymes which have an irreplaceable role in releasing aroma compounds from non-volatile precursors [12; 15; 16], promoting the extraction of pigments from the grape skins, hydrolyzing proteins and promoting cell autolysis [4]. Further, few authors noted that some _Hanseniaspora_ or _Candida_ strains in mixed culture with _S. cerevisiae_ could enhance the mouthfeel, flavor, and quality of wines [10; 13; 15; 17]. A hunting campaign for non-exploited yeast strains with good enological potential mainly focuses attention on the microbial communities naturally associated with vineyard or cellar. In order to find tailored starter cultures for producing unique aroma profiles and give regional signatures to the wines, it should be extended further to the surrounding ecosystems. Additionally, the majority of the published papers deal with the enological characterization of the non-_Saccharomyces_ yeasts such as metabolism/enzymatic details or winemaking potential mainly in the laboratory-scale level, lacking information about scale-up procedures and their effect on commercial fermentations. Factors such as geometry and volume capacity, heterogeneity in nutrient or oxygen distribution, or rapid sedimentation of yeast cells may be responsible for differences arising in scale-up procedures [12; 18].