Global analysis of the interaction between Saccharomyces cerevisiae and other Saccharomyces species of enological interest

2019

Global warming has provoked an increase in the content of sugars in grape that implies higher levels of ethanol in wines as well as unbalanced acidity, which affects the consumer perception. In addition, wine market is becoming more and more sophisticated, demanding for products with new and richer aroma profiles. Here, the solution we propose involves the use of alternative species of the Saccharomyces. Those are characterized by lower yields of ethanol than S. cerevisiae, and distinct aroma profiles potentially interesting for industry. The main problem with these yeasts is that they are easily outcompeted from the fermentative media by the action of the naturally present S. cerevisiae. T…