Journal
FERMENTATION-BASEL
Volume 7, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/fermentation7030124
Keywords
non-Saccharomyces; stress; fermentation; mixed culture; phenotypic microarray technology; climate change
Funding
- MICINN/AEI/ERDF, EU [RTI2018-101085-R-C31-MINOVID]
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This study found that native non-Saccharomyces yeast strains from the winegrowing region of Madrid, Spain, demonstrate good adaptation to fermentation stresses under warm climate conditions, making them ideal candidates for wine production.
The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor to produce quality wines. Twelve non-Saccharomyces native strains from Denomination of Origin (D.O.) Vinos de Madrid (Spain), a warm climate winegrowing region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between non-Saccharomyces and a native Saccharomyces cerevisiae strain were practised. Phenotypic microarray technology has been employed to study the metabolic output of yeasts under the different stress situations. The yeast strains, Lachancea fermentati, Lachancea thermotolerans, and Schizosaccharomyces pombe showed the best adaptation to three stress conditions examined. The use of mixed cultures improved the tolerance to osmotic pressure by Torulaspora delbrueckii, S. pombe, and Zygosaccharomyces bailii strains and to high ethanol content by Candida stellata, S. pombe, and Z. bailii strains regarding the control. In general, the good adaptation of the native non-Saccharomyces strains to fermentative stress conditions makes them great candidates for wine elaboration in warm climate areas.
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