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.
Highlights
Wine is the product of complex interactions among yeast, bacteria and other fungi that begin in vineyards and continue with the fermentation process
Other Saccharomyces species (Saccharomyces noncerevisiae yeasts, SNC) may play an important role in wine fermentation under certain conditions. In this way S. uvarum is less frequent than S. cerevisiae in wines, but appears to be predominant in European wine regions with an oceanic climate where wine fermentations are performed at lower temperatures; e.g., the Basque Country, Spain (Rementeria, 2003), Alsace, France (Demuyter et al, 2004), Val de Loire, Sauternes, and Jurançon in France (Naumov et al, 2000), Valpolicella, Italy (Torriani et al, 1999), Tokaj in Hungary and Slovakia (Sipiczki et al, 2001; Naumov et al, 2002; Antunovics et al, 2005), and Yalta, the Ukraine (Naumov and Nikonenko, 1987)
We included YPS128, a S. cerevisiae strain isolated from Pennsylvania woodlands; S. paradoxus strain 54, isolated from Croatian vineyards; two S. uvarum strains, BMV58, selected in our laboratory and commercialized for winemaking (VELLUTOBMV58TM from Lallemand), and CECT12600, isolated from a non-fermented beverage in Alicante, Spain; S. eubayanus strain NPCC1292 is a natural isolate from North Patagonian Mudai, traditional fermentation made with
Summary
Wine is the product of complex interactions among yeast, bacteria and other fungi that begin in vineyards and continue with the fermentation process. Other Saccharomyces species (Saccharomyces noncerevisiae yeasts, SNC) may play an important role in wine fermentation under certain conditions. In this way S. uvarum is less frequent than S. cerevisiae in wines, but appears to be predominant in European wine regions with an oceanic climate where wine fermentations are performed at lower temperatures; e.g., the Basque Country, Spain (Rementeria, 2003), Alsace, France (Demuyter et al, 2004), Val de Loire, Sauternes, and Jurançon in France (Naumov et al, 2000), Valpolicella, Italy (Torriani et al, 1999), Tokaj in Hungary and Slovakia (Sipiczki et al, 2001; Naumov et al, 2002; Antunovics et al, 2005), and Yalta, the Ukraine (Naumov and Nikonenko, 1987). Some strains of this species have been described as predominant in Croatian vineyards (Redžepovicet al., 2002), and exhibit interesting enological properties
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