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