Discovering new yeast species can be crucial for creating new types of beers. In this study, we investigated three new yeast species, Saccharomyces bayanus, Schizosaccharomyces japonicus and Schizosaccharomyces pombe var. malidevorans, which have not been previously used in the brewing industry. Colour, total acidity, bitterness, aroma profile, total phenolic, flavonoid, mineral content and organoleptic characteristics of beers fermented by these strains were analysed to discover their applicability in the brewing industry. They did not significantly affect the nutritional value and colour of the beers, but showed increased acidity compared to the control Saccharomyces cerevisiae. GC-MS (Gas Chromatography-Mass Spectrometry) analysis revealed 33 aroma compounds, some of which were identical and some unique. S. cerevisiae and S. bayanus produced a similar number (19–20) of aroma compounds, while S. japonicus produced the fewest, including some undesirable compounds. Isobutyl alcohol, isoamyl alcohol, acetol, dimethylpyrazine, acetic acid, 4-cyclopentene-1,3-dione, butyrolactone, 2-furanmethanol, phenylethyl alcohol, maltol and pyranone that provide desired aromas in beers could be found in every sample. The new yeasts significantly increased polyphenols and decreased flavonoid content. Based on the results above and the taste scores, the strains S. bayanus and S. pombe var. malidevorans may be suitable for brewing, while S. japonicus is less or only suitable for combined fermentation.

Tokaj botrytized sweet wines are traditionally aged for several years in wood barrels or bottles. As they have significant residual sugar content, they are exposed to microbial contamination during ageing. Osmotolerant wine-spoilage yeasts are most commonly found in the Tokaj wine-growing region in the species Starmerella spp. and Zygosaccharomyces spp. For the first time, Z. lentus yeasts were isolated from post-fermented botrytized wines. Our physiological studies confirmed that these yeast strains are osmotolerant, with high sulphur tolerance and 8% v/v alcohol tolerance, and that they grow well at cellar temperature in acidic conditions. Low β-glucosidase and sulphite reductase activities were observed, whereas protease, cellulase, and α-arabinofuranosidase extracellular enzyme activities were not detected. Molecular biology analyses carried out by RFLP analysis of mtDNA revealed no remarkable differences between strains, while microsatellite-primed-PCR fingerprinting of the (GTG)₅ microsatellite and examination of chromosomal pattern revealed considerable diversity. The fermentative vigour of the tested Z. lentus strains was found to be significantly lower compared to the control Saccharomyces cerevisiae (Lalvin EC1118). It can be concluded that Z. lentus is a potential spoilage yeast in oenology which may be responsible for the initiation of secondary fermentation of wines during ageing.

This two-year longitudinal metagenomic study in Tokaj, Hungary, profiled soil, bark, and grape berry microbiomes across three cultivation regimes (abandoned, bio-organic, conventional) and two vintages (2020–2021), using 16S rRNA and shotgun metagenomics coupled with climate-integrated, spatially matched sampling.Above-average genera (aaGs) were analyzed to assess soil-bark microbial overlap. Distinct clustering was observed, with higher aaG biomass in bark. Core taxa accounted for only 23.2% of genera but contributed equally to total biomass. Bark-specific taxa were more diverse and abundant. Random forest analysis identified cultivation-specific microbial signatures, positioning the bark microbiome as a sensitive bioindicator of vineyard management intensity. Bio-organic management favored the dominance of a few high-abundance bacterial and fungal indicators (e.g., Nakamurella flavida , Lophiostoma macrostomum ), whereas abandoned sites exhibited greater evenness but lower overall biomass.In bark-berry comparisons, bark microbiota was dominated by bacteria, whereas fungal reads prevailed in berries. Species overlap was minimal. Core taxa, present in both bark and berry microbiomes, were predominantly bacterial in bark (e.g., Microlunatus antarcticus , Kineococcus rubinsiae ) and fungal in berries (e.g., Aureobasidium pullulans , Hortaea werneckii ), with habitat-specific dominance typically exceeding a tenfold biomass difference.Fungal succession during ripening reflected vintage-specific climate: high rainfall in 2020 favored moisture-adapted taxa ( Cladosporium , Acidomyces ), whereas warm, sunny 2021 promoted thermotolerant and opportunistic species ( Aspergillus puulaauensis , Cryptococcus gattii ).Pathogens dominated both habitats, particularly in abandoned vineyards. Botrytis cinerea was the most abundant pathogen, with bioprotective taxa showing inverse patterns. Plasmopara viticola dominated in 2020, while Phaeoacremonium minimum and Aspergillus fumigatus were enriched in 2021. Targeted functional metagenomics of Botrytis -associated genes showed bark enriched in aroma biosynthesis, stress response, and cell wall-degrading functions. Abandoned vineyards carried the highest virulence gene load, while bio-organic systems favored degradation traits. Veraison-to-harvest shifts were evident in quorum sensing, phytotoxin, and bioprotection genes, indicating stage-specific pathogenic potential.