Most non-Saccharomyces yeasts that have been used for the production of fermented beverages belong to the following genera: Brettanomyces, Candida, Debaryomyces, Hanseniaspora, Kazachstania, Kluyveromyces, Lachancea, Metschnikowia, Meyerozyma, Pichia, Rhodotorula, Starmerella, Saccharomycodes, Saccharomycopsis, Torulaspora, Trichosporon, Wickeramomyces, Williopsis, Yarrowia, Zygoascus, and Zygosaccharomyces . As an example, Cyberlindnera (formally Williopsis) saturnus produces isoamyl acetate, which imparts fruity flavours reminiscent of apple, pear and banana . In contrast, while P. kluyverii also produces high levels of isoamyl acetate, this is accompanied by high levels of ethyl acetate, which gives an undesirable solvent-like aroma . The production of low-or non-alcoholic beers is another area in which the use of non-Saccharomyces yeasts is of great interest. Osburn, et al. identified five species of yeasts from four genera which could produce lactic acid alongside ethanol, three of which were not Lachancea yeasts (Hanseniaspora vineae, Schizosaccharomyces japonicus, and Wickerhamomyces anomalus). Rodríguez Madrera, et al. evaluated eight non-Saccharomyces yeast strains (S. ludwigii, Metchnikowia pulcherrima, H. uvarum, H. osmophila, and B. bruxellensis) isolated from cider for their use in brewing. Yeasts isolated from kombucha (H. valbyensis, H. vineae, T. delbrueckii, Z. bailii, and Z. kombuchaensis) have been investigated for use in producing non-alcoholic beer . Canonico, et al. examined the volatile profiles of wines produced using M. pulcherrima, T. delbrueckii, and Z. bailii as a means of reducing ethanol concentrations. studied the contribution of three non-Saccharomyces yeasts (L. thermotolerans, Metschnikowia spp., and Starmerella bacillaris) to volatile and sensory profile diversity in sequential inoculation of wine with S. cerevisiae, finding that S. bacillaris increased glycerol while lowering acetaldehyde and total sulfur content, while Metschnikowia spp. Was linked with greater higher alcohol and ester formation . Together, these observations highlight the potential in investigating the diversity of non-Saccharomyces yeasts and their complex metabolomes for use in fermented beverage production.