Abstract
Mixed culture wine fermentations combining species within the Saccharomyces genus have the potential to produce new market tailored wines. They may also contribute to alleviating the effects of climate change in winemaking. Species, such as S. kudriavzevii, show good fermentative properties at low temperatures and produce wines with lower alcohol content, higher glycerol amounts and good aroma. However, the design of mixed culture fermentations combining S. cerevisiae and S. kudriavzevii species requires investigating their ecological interactions under cold temperature regimes. Here, we derived the first ecological model to predict individual and mixed yeast dynamics in cold fermentations. The optimal model combines the Gilpin-Ayala modification to the Lotka-Volterra competitive model with saturable competition and secondary models that account for the role of temperature. The nullcline analysis of the proposed model revealed how temperature shapes ecological dynamics in mixed co-inoculated cold fermentations. For this particular medium and species, successful mixed cultures can be achieved only at specific temperature ranges or by sequential inoculation. The proposed ecological model can be calibrated for different species and provide valuable insights into the functioning of alternative mixed wine fermentations.
Highlights
Wine fermentation is a complicated ecological and biochemical process in which a wide variety of yeasts produce ethanol and contribute to the sensory attributes of the final product
Data-fitting results reveal that the Gilpin-Ayala model with and without saturable competition perform better than the Lotka-Volterra model
The main goal of the current work was to explore the role of the temperature in the dynamics of mixed fermentations through an ecological model-based approach
Summary
Wine fermentation is a complicated ecological and biochemical process in which a wide variety of yeasts produce ethanol and contribute to the sensory attributes of the final product. S. cerevisiae strains show strong competitive fitness when sharing the fermentative environments with other Saccharomyces and non-Saccharomyces yeasts, in part thanks to its ability to consume sugars in the presence of oxygen (Crabtree effect). This property offers a competitive advantage over other non-cerevisiae or non-Saccharomyces species which are displaced sooner or later during the process (Holm et al, 2001; Arroyo-López et al, 2011; Alonso-del-Real et al, 2017). The output of spontaneous fermentations depends on the amounts and variety of yeasts and bacteria present in the must, grape variety and maturity and process conditions (e.g., temperature, aeration, etc.). The use of starters has dramatically improved the reliability of the process and the quality of wines (Pretorious, 2000)
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