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Exploring Wine Yeast Natural Biodiversity to Select Strains with Enological Traits Adapted to Climate Change

35 Pages Posted: 14 Feb 2024 Publication Status: Published

See all articles by Joana P. Guedes

Joana P. Guedes

University of Minho

Tiago Cardoso

University of Minho

Ticiana Fernandes

University of Minho

Filipa Mendes

University of Minho

Margarida Baleiras-Couto

National Institute for Agricultural and Veterinary Research

Filomena Duarte

National Institute for Agricultural and Veterinary Research

Maria João Sousa

University of Minho

Ricardo Franco-Duarte

University of Minho

Susana Chaves

University of Minho

Manuela Corte-Real

University of Minho

Abstract

Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of additives, winemakers strive for consistency among climate changes, characterized by rising environmental temperatures and sun burn events. This often leads to grapes reaching phenolic maturity with higher sugar levels, and increased microbial spoilage risk. Herein, we addressed these dual concerns by investigating the use of autochthonous Saccharomyces cerevisiae strains for fermentations of grape musts resulting from these altered conditions. We characterized underexplored repositories of naturally-occurring strains isolated from different environments and geographical regions, regarding adequate enological properties (e.g., high cell growth, reduced production of H2S, ethanol and acetic acid, increased SO2 resistance, killer activity), and other less frequently investigated properties (resistance to osmotic stress, potassium and aluminium silicates and fungicides). The phenotypic data were organized in a biobank, and bioinformatic analysis grouped the strains according to their characteristics. Furthermore, we analyzed the potential of four Portuguese isolates to be used in fermentations of grape musts with high sugar levels, uncovering promising candidates. This research therefore contributes to ongoing efforts to increase sustainability and quality of wine production.

Keywords: high-sugar grape musts fermentation, Winemaking, Saccharomyces cerevisiae, Ethanol, Volatile acidity, fixed acidity

Suggested Citation

Guedes, Joana P. and Cardoso, Tiago and Fernandes, Ticiana and Mendes, Filipa and Baleiras-Couto, Margarida and Duarte, Filomena and Sousa, Maria João and Franco-Duarte, Ricardo and Chaves, Susana and Corte-Real, Manuela, Exploring Wine Yeast Natural Biodiversity to Select Strains with Enological Traits Adapted to Climate Change. Available at SSRN: https://ssrn.com/abstract=4724522 or http://dx.doi.org/10.2139/ssrn.4724522

Joana P. Guedes

University of Minho ( email )

Tiago Cardoso

University of Minho ( email )

Ticiana Fernandes

University of Minho ( email )

Filipa Mendes

University of Minho ( email )

Margarida Baleiras-Couto

National Institute for Agricultural and Veterinary Research ( email )

Oeiras
Portugal

Filomena Duarte

National Institute for Agricultural and Veterinary Research ( email )

Oeiras
Portugal

Maria João Sousa

University of Minho ( email )

Ricardo Franco-Duarte

University of Minho ( email )

Susana Chaves

University of Minho ( email )

Manuela Corte-Real (Contact Author)

University of Minho ( email )

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