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This scoping review maps and synthesizes scientific evidence on the use of non-Saccharomyces yeasts in wine fermentation, focusing on their contribution to ester formation and aroma modulation. The review followed the Joanna Briggs Institute (JBI) methodology and the PRISMA-ScR guidelines. A total of 71 original articles published between 2000 and 2025 were included, and evidence mapping was combined with an exploratory textual analysis of abstracts using Iramuteq® to characterize thematic trends, methodological approaches, and knowledge gaps. The textual analysis highlighted fermentation ecology, inoculation strategies, and aroma modulation as central themes, with ester formation emerging as a key topic. Torulaspora, Hanseniaspora, Lachancea, Metschnikowia, and Candida/Starmerella were the most frequently investigated genera, reflecting their potential to diversify wine sensory profiles beyond those typically associated with Saccharomyces cerevisiae fermentations. Non-Saccharomyces yeasts proved particularly relevant in the synthesis and modulation of ethyl and acetate esters linked to fruity and floral characteristics, especially in mixed fermentations. Key knowledge gaps include the limited transferability of laboratory-scale results to industrial conditions, insufficient understanding of interspecies interactions, and the need for stronger sensory validation of volatile compounds. These findings highlight the potential of non-Saccharomyces yeasts as tools for innovation, terroir expression, and enhanced sensory complexity in winemaking.
Ribeiro et al. (Mon,) studied this question.