Abstract

OCHOA FLOREZ, Diego Enrique; DURAN OSORIO, Daniel Salvador  and  TRUJILLO NAVARRO, Yanine Yubisay. Adaptation of yeasts: factors influencing fermentative stress of the genus saccharomyces in winemaking. A review. Rev. ion [online]. 2024, vol.37, n.1, pp.83-98.  Epub May 06, 2024. ISSN 0120-100X.  https://doi.org/10.18273/revion.v37n1-2024006.

The adaptability of Saccharomyces yeasts 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 that contribute to the incidence of fermentative stress in 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 conducted in scientific databases considering key descriptors, thesauri, and search equations. The documents were selected and classified considering 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 because current genotypic and phenotypic modifications are based on the suppression of genes that increase the predisposition to stress. Concerning 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 to optimize the winemaking processes.

Keywords : Adaptation; Biomass; Fermentation stress; Fermentation; Must; Modification of nutrient yeasts; Saccharomyces; Yields; Yeast selection; Tolerance; Vinification.

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