A wide range of commercially available yeast derivatives (YDs) from various companies and brands is available to winemakers. Some are used as yeast nutrients during alcoholic fermentation, while others promote rehydration of active dry yeast and reduce ochratoxin A levels. Still others—such as mannoproteins—are applied to improve the colloidal stability and mouthfeel of wine. While most YD products are derived from Saccharomyces species, few studies have explored the biodiversity and potential applications of YDs from non-Saccharomyces species in winemaking. We invite multidisciplinary experts to engage in discussions on the use of Saccharomyces and non-Saccharomyces yeast derivatives to improve wine quality. We particularly welcome contributions that explore innovative technologies for obtaining new YDs and that evaluate their impact on wine quality.

Yeast plays a crucial role in defining the sensory quality of wine and other fermented beverages, including their aroma, flavor, and mouthfeel. Different yeast species and strains can significantly influence the final characteristics of these products by producing a variety of aroma compounds during fermentation.

For example, species such as Saccharomyces cerevisiae and Torulaspora delbrueckii, as well as different strains within the same species, can alter the composition and intensity of aroma compounds in wines, including esters, higher alcohols, and monoterpenes. Non-Saccharomyces yeasts contribute to the complexity of aromas by introducing floral and fruity notes through their unique enzymatic activities, which facilitate the release of volatile compounds, such as terpenes.

Additionally, the use of interspecific hybrids and genetically modified strains can create new alcoholic beverages with innovative and desirable aromatic profiles, enhancing sensory diversity. Yeast activity is influenced by factors such as temperature and nutrient availability. Furthermore, utilizing mixed or sequential inoculations can be an effective strategy to tailor aroma profiles and enhance complexity.

In summary, yeasts play a fundamental role in defining the sensory quality of alcoholic beverages, with species, strains, fermentation conditions, and the application of mixed cultures all contributing to the shaping of aroma, flavor, and overall complexity. This session aims to gather scientific communications—including oral and poster presentations—to explore the vital role of yeast in fermented beverages, emphasizing both sensory excellence and sustainable production.

This session will focus on fermented foods and beverages, approached from the perspective of the latest developments in fermentation technology and food safety practices. Ideal for beginners and experienced professionals alike, this session aims to generate a climate of debate on the innovation, regulation, and future of fermentation in the global food system.

The fermentation of foods and beverages has been known since the dawn of civilization as a process to increase either preservation or tastiness of the respective raw materials. Presently, the popularity of fermented foods has been boosted by the health benefits offered by their nutrients or microbial agents. The improvement of digestibility by reductions in anti-nutritional compounds molecules is another recognized advantage of these products.

We invite scholars and researchers to share the most recent advances in the development of novel fermented foods, the characterization of implicated microbiota and its metabolites, as well as nutrient availability, encompassing either traditional or modern biotechnological processes. Attention will also be given to the hazards posed by adverse contaminants or microorganisms. Research investigating the true health effects of fermented foods is welcome.

We hope to promote an active dialogue among all involved in this area—whether from fundamental or applied perspectives—and contribute to clarifying the real impact of fermented foods on human health.