Yeast derivative products in wine production: From composition to oenological applications and emerging challenges

Yeast derivative products (YDPs) are widely employed in modern oenology as technological tools to modulate fermentation performance, improve wine stability, and enhance sensory quality. Derived mainly from Saccharomyces cerevisiae and, more recently, even from non-Saccharomyces yeasts, YDPs encompass a heterogeneous group of products including inactivated yeasts, autolysates, yeast protein extracts, yeast hulls, and mannoproteins, which composition and functionality depend on yeast strain and manufacturing process. Despite their extensive use, a comprehensive understanding of the relationships among YDP composition, mechanisms of action, and oenological performance remains limited. In this context, this review aims to provide a critical and integrated overview of YDPs, covering their technological applications throughout the winemaking process. Particular attention is devoted to their role in fermentation management (alcoholic, malolactic and secondary fermentations), as well as to their antioxidant capacity. Their contribution to wine stabilization, including colloidal equilibrium, and tartaric, protein, and color stability, together with their impact on sensory properties was also explored. The multifactorial mechanisms underlying YDP activity, such as nutrient supply, adsorption of inhibitory compounds, release of polysaccharides and peptides, and redox modulation, are discussed to rationalize their technological effects. Overall, YDPs emerge as versatile tools that can support both wine quality improvement and process sustainability. Their effectiveness, however, is closely linked to wine and application conditions, highlighting the need for a more targeted and mechanistic approach to their use. Advancing the understanding of structure-function relationships will be essential to optimize their application and to foster the development of precision oenology strategies.