Vol. 37 No. 1 (2024): Revista ION
Articles

Adaptation of yeasts: factors influencing fermentative stress of the genus saccharomyces in winemaking. A review.

Diego Enrique Ochoa Flórez
Universidad de Pamplona

Published 2024-07-24

Keywords

  • Adaptation,
  • Biomass,
  • Fermentation stress,
  • Fermentation,
  • Must,
  • Modification of nutrient yeasts,
  • Saccharomyces,
  • Yields,
  • Yeast selection,
  • Tolerance,
  • Vinification
  • ...More
    Less

How to Cite

Ochoa Flórez, D. E., Duran Osorio, D. S. ., & Trujillo Navarro, Y. Y. . (2024). Adaptation of yeasts: factors influencing fermentative stress of the genus saccharomyces in winemaking. A review. Revista ION, 37(1), 83–98. https://doi.org/10.18273/revion.v37n1-2024006

Abstract

The adaptability of yeasts of the genus Saccharomyces is related to the biomass's predisposition to fermentation stress, directly affecting their metabolism and fermentation yields. The purpose of the review was to expose the factors of incidence of fermentative stress of the genus Saccharomyces and to evaluate the current trends used in the modification of yeasts to increase their ability to adapt to the fermentative medium. To this end, a search for information was carried out in scientific databases taking into account key descriptors, thesauri and search equations. The documents were selected and classified taking into account their specificity with the research objective and the most representative by country, research center and authors. Within what was found, based on the adaptation capacity of the yeasts, 6 stress factors were identified, which are: genetic, activation or inoculation, yeast mixture, nutritional, alcohol tolerance and fermentation conditions. Of these factors, genetic ones stand out, given that current genotypic and phenotypic modifications are based on the suppression of genes that increase the predisposition to stress. With respect to fermentation factors and nutrients, it is stated that fermentation variables must be controlled to ensure optimal media. Finally, achieving better fermentation conditions causes the yeasts to be more adapted to the environment, so these biomasses must be selected and classified in order to optimize the winemaking processes.

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