Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Agrarias, Universidad Nacional del Comahue, Argentina.
Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas (PROBIEN), Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina, Universidad Nacional del Comahue, Buenos Aires 1400, 8300 Neuquén, Argentina; Facultad de Ciencias Médicas, Universidad Nacional del Comahue, Argentina.
Int J Food Microbiol. 2020 May 2;320:108500. doi: 10.1016/j.ijfoodmicro.2019.108500. Epub 2020 Jan 3.
Stress has been defined as any environmental factor that impairs the growth of a living organism. High concentrations of ethanol, sugars and SO as well as temperature variations occurring during winemaking processes are 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 interesting strategies to face this complex situation is the generation of hybrids possessing, in a single yeast strain, a broader range of stress factors tolerance than their parents. In the present study, we evaluated four artificial hybrids generated with S. cerevisiae, S. uvarum and S. eubayanus using a non-GMO-generating method, in their tolerance to a set of winemaking stress factors. Their capacity to overcome specific artificial winemaking situations associated with global warming was also analyzed. All four hybrids were able to grow in a wider temperature range (8-37 °C) than their parents. Hybrids showed intermediate tolerance to higher ethanol, sugar and sulphite concentrations than their parents. Additionally, the hybrids showed an excellent fermentative behaviour in musts containing high fructose concentrations at low temperature as well as under a condition mimicking a stuck fermentation.
压力被定义为任何损害生物生长的环境因素。在酿酒过程中，高浓度的乙醇、糖和 SO，以及温度变化都是酵母必须克服的一些公认的压力因素，以避免发酵停滞或缓慢。其中至少有两个因素——糖和乙醇浓度——受全球变暖的强烈影响，这使得它们成为未来几年酿酒行业的一个担忧。应对这种复杂情况的最有趣策略之一是生成具有比其亲本更广泛的压力因素耐受性的杂交种。在本研究中，我们使用非转基因生成方法评估了用 S. cerevisiae、S. uvarum 和 S. eubayanus 生成的四个人工杂交种，评估它们对一系列酿酒压力因素的耐受性。还分析了它们克服与全球变暖相关的特定人工酿酒情况的能力。四个杂交种都能够在更宽的温度范围内（8-37°C）生长。与亲本相比，杂交种对高乙醇、高糖和高亚硫酸盐浓度的耐受性处于中间水平。此外，杂交种在低温下含有高果糖浓度的葡萄汁以及模拟发酵停滞的条件下表现出良好的发酵性能。
