(synonym ) is an important non-S yeast in winemaking with valuable oenological properties, accompanying species in sweet wine fermentation, and has been suggested also for application as combined starter culture in dry or sweet wines. In this study, the major metabolites and nitrogen utilization of these yeasts are evaluated in the musts with high or extremely high sugar concentration. The change in the metabolic footprint of , and strains was compared when they were present as pure cultures in chemically defined grape juice medium with 220 and 320 g/L of sugar, to represent a fully matured and an overripe grape. Surprisingly, the extreme sugar concentration did not result in a considerable change in the rate of sugar consumption; only a shift of the sugar consumption curves could be noticed for all species, especially for . At the extreme sugar concentration, showed excellent glycerol production, moderate nitrogen demand together with a noticeable proline utilisation. The change in the overall metabolite pattern of allowed clear discrimination from the change of the species. In this experiment, the adequacy of this non- yeast for co-fermentation in juices with high sugar concentration is highlighted. Moreover, the results suggest that has a more active adaptation mechanism to extremely high sugar concentration.
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| http://dx.doi.org/10.17113/ftb.58.01.20.6461 | DOI Listing |
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