Abstract
The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers’ demands for diversified wines. However, this strategy is currently limited by the lack of a comprehensive knowledge regarding the factors that determine the balance between the yeast-yeast interactions and their responses triggered in complex environments. Our previous studies demonstrated that the strain Hanseniaspora guilliermondii UTAD222 has potential to be used as an adjunct of S. cerevisiae in the wine industry due to its positive impact on the fruity and floral character of wines. To rationalize the use of this yeast consortium, this study aims to understand the influence of production factors such as sugar and nitrogen levels, fermentation temperature, and the level of co-inoculation of H. guilliermondii UTAD222 in shaping fermentation and wine composition. For that purpose, a Central Composite experimental Design was applied to investigate the combined effects of the four factors on fermentation parameters and metabolites produced. The patterns of variation of the response variables were analyzed using machine learning methods, to describe their clustered behavior and model the evolution of each cluster depending on the experimental conditions. The innovative data analysis methodology adopted goes beyond the traditional univariate approach, being able to incorporate the modularity, heterogeneity, and hierarchy inherent to metabolic systems. In this line, this study provides preliminary data and insights, enabling the development of innovative strategies to increase the aromatic and fermentative potential of H. guilliermondii UTAD222 by modulating temperature and the availability of nitrogen and/or sugars in the medium. Furthermore, the strategy followed gathered knowledge to guide the rational development of mixed blends that can be used to obtain a particular wine style, as a function of fermentation conditions.
Highlights
Several studies have assessed the contribution of natural non-Saccharomyces yeasts to the final quality of wines [1,2,3,4,5], showing that these yeasts possess several interesting metabolic properties and enzymatic activities that are less marked or even absent in S. cerevisiae and that significantly contribute to the aromatic profile of wines [5,6,7,8]
The main goal of this work was to understand the influence of production factors in shaping wine fermentation and final composition through the evaluation of the combined effects of initial sugar and yeast assimilable nitrogen (YAN) concentrations, fermentation temperature and co-inoculation with H. guilliermondii UTAD222 on fermentation activity and production of volatile and non-volatile compounds using a central composite design (CCD) methodology
Our results suggest a positive interaction between YAN concentration and the temperature variation on the amount of yeast primary products of alcoholic fermentation, in agreement with those reported by Mouret et al [60]
Summary
There is a consumer perception that this practice has led to a loss of wine flavor complexity and stylistic distinction In this context, several studies have assessed the contribution of natural non-Saccharomyces yeasts to the final quality of wines [1,2,3,4,5], showing that these yeasts possess several interesting metabolic properties and enzymatic activities that are less marked or even absent in S. cerevisiae and that significantly contribute to the aromatic profile of wines [5,6,7,8]. Many volatile and non-volatile compounds produced by S. cerevisiae that constitute wine’s bouquet, such as higher alcohols and fatty acids and their associated esters, have been found to be highly dependent on the amount and on the nature of nitrogen available [16,17,18]
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