INHERITANCE OF WINEMAKING STRESS FACTORS TOLERANCE IN Saccharomyces uvarum/S. eubayanus x S. cerevisiae ARTIFICIAL HYBRIDS AND ITS RELEVANCE FOR DESIGNING SELECTION PROTOCOLS UNDER CLIMATE CHANGE CONDITIONS

ANDREA ORIGONE; GONZÁLEZ FLORES, MELISA; RODRIGUEZ MARIA EUGENIA; QUEROL, AMPARO; LOPES CHRISTIAN ARIEL

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2020

0168-1605

Stress has been defined as any environmental factor that impairs the growth of a living organism. High concentrationsof ethanol, sugars and SO2 as well as temperature variations occurring during winemaking processesare some recognized stress factors that yeasts must overcome in order to avoid stuck or sluggish fermentations.At least two of these factors -sugar and ethanol concentrations- are strongly influenced by the global warming,which become them a worry for the future years in the winemaking industry. One of the most interestingstrategies to face this complex situation is the generation of hybrids possessing, in a single yeast strain, a broaderrange of stress factors tolerance than their parents. In the present study, we evaluated four artificial hybridsgenerated with S. cerevisiae, S. uvarum and S. eubayanus using a non-GMO-generating method, in their toleranceto a set of winemaking stress factors. Their capacity to overcome specific artificial winemaking situations associatedwith global warming was also analyzed. All four hybrids were able to grow in a wider temperaturerange (8‐37 °C) than their parents. Hybrids showed intermediate tolerance to higher ethanol, sugar and sulphiteconcentrations than their parents. Additionally, the hybrids showed an excellent fermentative behaviour inmusts containing high fructose concentrations at low temperature as well as under a condition mimicking a stuckfermentation.