Kinetics and mathematical model of killer/sensitive interaction under different physicochemical conditions of must/wine: a study from a biological point of view

KUCHEN, B.; MATURANO, Y. P.; GIL, R. M.; VAZQUEZ, F.; SCAGLIA, G. J. E.

LETTERS IN APPLIED MICROBIOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2022

0266-8254

Fermentation of grape must to wine is carried out by a complex microbialmixture, which also involves spoilage yeasts of wine. The latter yeasts produceorganoleptic changes that cause significant economic losses to the wineindustry. SO2 is traditionally used to control this spoilage populations, butbecause of its harmful effects on human health, biocontrol has emerged as analternative treatment. Although studies have been carried out to selectbiocontroller yeasts and examine their underlying mechanisms of action,reports on their application have not been published yet. To better understandthe interaction and the successful application of biocontrol, the use ofmathematical models, among other methods, is important, as they facilitate theprediction of success or failure of the antagonist. The objective of the presentstudy was to use an existing mathematical model to obtain information aboutthe yeast?s interaction assayed and to validate its predictive use under differentphysicochemical conditions during the wine fermentation, and eventuallypredict biocontrol kinetics. The mathematical model was applied to thefermentation conditions and provided information on the kinetic parametersof the biocontrol interaction and allowed interpretations about otherparameters. The model was applied in the different physicochemical conditionsfor the biocontrol and did not fit correctly to experimental data, and thereforean improvement was proposed which was successful and presented newhypotheses.