The present review describes a number of metabolic inhibitors capable of redirecting the glycolytic pathway in winemaking yeasts of the species Saccharomyces cerevisiae, leading to an increase in yeast biomass production and the excretion of secondary metabolites alongside a desired reduction in wine alcohol content. The main application of these inhibitory molecules lies in the preparation of reduced-alcohol wines from grapes grown in hot areas. © 2013 Springer-Verlag Berlin Heidelberg.