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Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition

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Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition

dc.contributor.author	Alonso-del-Real, Javier
dc.contributor.author	Lairón-Peris, María
dc.contributor.author	Barrio Esparducer, Eladio
dc.contributor.author	Querol Simón, Amparo
dc.date.accessioned	2018-02-21T16:22:55Z
dc.date.available	2018-02-21T16:22:55Z
dc.date.issued	2017
dc.identifier.citation	Alonso-del-Real, Javier Lairón-Peris, María Barrio Esparducer, Eladio Querol Simón, Amparo 2017 Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition Frontiers In Microbiology 8 150
dc.identifier.uri	http://hdl.handle.net/10550/64873
dc.description.abstract	Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts. However, S. cerevisiae can competitively displace other yeast species from wine fermentations, therefore the use of these new starters requires an analysis of their behavior during competition with S. cerevisiae during wine fermentation. In the present study we analyzed the survival capacity of non-cerevisiae strains in competition with S. cerevisiae during fermentation of synthetic wine must at different temperatures. First, we developed a new method, based on QPCR, to quantify the proportion of different Saccharomyces yeasts in mixed cultures. This method was used to assess the effect of competition on the growth fitness. In addition, fermentation kinetics parameters and final wine compositions were also analyzed. We observed that some cryotolerant Saccharomyces yeasts, particularly S. uvarum, seriously compromised S. cerevisiae fitness during competences at lower temperatures, which explains why S. uvarum can replace S. cerevisiae during wine fermentations in European regions with oceanic and continental climates. From an enological point of view, mixed co-cultures between S. cerevisiae and S. paradoxus or S. eubayanus, deteriorated fermentation parameters and the final product composition compared to single S. cerevisiae inoculation. However, in co-inoculated synthetic must in which S. kudriavzevii or S. uvarum coexisted with S. cerevisiae, there were fermentation performance improvements and the final wines contained less ethanol and higher amounts of glycerol. Finally, it is interesting to note that in co-inoculated fermentations, wine strains of S. cerevisiae and S. uvarum performed better than non-wine strains of the same species.
dc.language.iso	eng
dc.relation.ispartof	Frontiers In Microbiology, 2017, vol. 8, p. 150
dc.subject	Fermentació
dc.subject	Vinicultura
dc.subject	Aliments Microbiologia
dc.title	Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition
dc.type	journal article	es_ES
dc.date.updated	2018-02-21T16:22:55Z
dc.identifier.doi	10.3389/fmicb.2017.00150
dc.identifier.idgrec	123537
dc.rights.accessRights	open access	es_ES