Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation

Abstract

Spontaneous wine fermentation is characterized by yeast population evolution, modulated by complex physical and metabolic interactions amongst various species. the contribution of any given species to the final wine character and aroma will depend on its numerical persistence during the fermentation process. Studies have primarily evaluated the effect of physical and chemical factors such as osmotic pressure, pH, temperature and nutrient availability on mono-or mixed-cultures comprising 2-3 species, but information about how interspecies ecological interactions in the wine fermentation ecosystem contribute to population dynamics remains scant. therefore, in the current study, the effect of temperature and sulphur dioxide (SO 2) on the dynamics of a multi-species yeast consortium was evaluated in three different matrices including synthetic grape juice, Chenin blanc and Grechetto bianco. The population dynamics were affected by temperature and SO 2 , reflecting differences in stress resistance and habitat preferences of the different species and influencing the production of most volatile aroma compounds. Evidently at 15 °C and in the absence of SO 2 non-Saccharomyces species were dominant, whereas at 25 °C and when 30 mg/L SO 2 was added S. cerevisiae dominated. population growth followed similar patterns in the three matrices independently of the conditions. the data show that fermentation stresses lead to an individual response of each species, but that this response is strongly influenced by the interactions between species within the ecosystem. Thus, our data suggest that ecological interactions, and not only physico-chemical conditions, are a dominant factor in determining the contribution of individual species to the outcome of the fermentation.

Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds

“…These temperatures are the usual used in winemaking (near 15 °C for white wines and near 25 °C for red wines), and they have been proved ideal to compare the volatile profile of different yeasts [ 21 , 22 ]. Fermentations near 15 °C benefit the sensory quality of wines since yeasts produce several alcohols and acetates and the loss of aroma is minimized [ 23 ], while 25 °C favors the growth of S. cerevisiae [ 24 ].…”

Transcriptomics provides a genetic signature of vineyard site with insight into vintage-independent regional wine characteristics

“…In both inoculated and spontaneous fermentations, Saccharomyces cerevisiae often becomes the dominant fermentative organism due to a milieu of adaptations that support the rapid consumption of sugars and production of ethanol (1). However, complex microbial communities consisting of other eukaryotic microorganisms and bacteria are present, active, and make significant contributions to the wine making process and final product (2)(3)(4)(5)(6). Referred to collectively as non-Saccharomyces organisms, these microbes often originate from the vineyard or the winery itself (7,8).…”

“…bio-protection, lower ethanol, or distinct sensory characteristics (9)). Grape must treatment with sulfur dioxide (SO 2 ) is also commonly used to control microbial populations, including spoilage organisms, but many microorganisms survive SO 2 treatment and contribute to fermentation outcomes (6, 10, 11).…”

Saccharomyces cerevisiaegene expression during fermentation of Pinot noir wines at industrially relevant scale

“…In addition, these experiments lack the diverse grape must microbiome that is a contributing component of wine fermentations (24)(25)(26)(27)(28)(29)(30)(31)(32)(33)(34)(35)(36)(37)(38). These are all parameters that will shape the fermentation environment and the metabolic response of S. cerevisiae.…”

“…cerevisiae during fermentation (44,45), it remains that industrial fermentations are not sterile and involve diverse microorganisms (28,34,35,37,38). Even in fermentations treated with sulfur dioxide (SO2) to control microbial spoilage organisms, native fungi and bacteria are metabolically active during fermentation (38,46,47). This makes profiling S. cerevisiae gene expression amongst diverse microbial consortia important, as it will lead to a better understanding of the principles that govern S. cerevisiae gene expression and metabolism during fermentation.…”