Growth of Non-Saccharomyces Native Strains under Different Fermentative Stress Conditions

The selection of yeast strains adapted to fermentation stresses in their winegrowing area is a key factor produce quality wines. Twelve non-Saccharomyces native from Denomination Origin (D.O.) “Vinos de Madrid” (Spain), warm climate region, were tested under osmotic pressure, ethanol, and acidic pH stresses. In addition, mixed combinations between Saccharomyces cerevisiae strain practised. Phenotypic microarray technology has been employed study the metabolic output yeasts different stress situations. strains, Lachancea fermentati, thermotolerans, Schizosaccharomyces pombe showed best adaptation three conditions examined. use cultures improved tolerance pressure by Torulaspora delbrueckii, S. pombe, Zygosaccharomyces bailii high ethanol content Candida stellata, Z. regarding control. general, good fermentative makes them great candidates for wine elaboration areas.