Interspecific hybridisation among diverse Saccharomyces species: A combined biotechnological solution for low-temperature and nitrogen-limited wine fermentations

SU, YING; GAMERO, AMPARO; RODRÍGUEZ, MARÍA EUGENIA; LOPES, CHRISTIAN ARIEL; QUEROL, AMPARO; GUILLAMÓN, JOSÉ MANUEL

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ELSEVIER SCIENCE BV

Año: 2019 vol. 310

0168-1605

Lack of the prezygotic barrier in the Saccharomyces genus facilitates the construction of artificial interspecific hybrids among different Saccharomyces species. Hybrids that maintain the interesting features of parental strains have been applied in industry for many beneficial purposes. Two of the most important problems faced by wine makers is nitrogen deficiency in grape must and low-temperature fermentation. In our study, hybrids were constructed by using selected low nitrogen-demanding cryotolerant S. eubayanus, S. uvarum strains and S. cerevisiae.The fermentation capacity of the hybrid strains was tested under four conditions by combining two temperatures, 12 °C and 28 °C, and two nitrogen concentrations, 60 mg/L and 300 mg/L. The hybrid strainsobtained combined characters of both parental strains and conferred better fermentation rates under low-temperature or low-nitrogen conditions. The hybrid strains also produced larger amounts of acetate esters andhigher alcohols, which increase aroma intensity and complexity in wine. Nitrogen sources were more rapidlyconsumed by the hybrid strains, which allows greater competition ability under nitrogen-deficiency conditions. Therefore, the interspecific hybridisation between low nitrogen-demanding cryotolerant strains and S. cerevisiae is a potential solution for low-temperature or low-nitrogen fermentations.