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Exploring wine yeast natural biodiversity to select strains with enological traits adapted to climate change

2024; Elsevier BV; Volume: 10; Issue: 18 Linguagem: Inglês

10.1016/j.heliyon.2024.e36975

2405-8440

Joana P. Guedes, Tiago Cardoso, Ticiana Fernandes, Filipa Mendes, Margarida Baleiras-Couto, Filomena L. Duarte, Maria João Sousa, Ricardo Franco‐Duarte, Susana R. Chaves, Manuela Côrte‐Real,

Wine Industry and Tourism

Wine is widely consumed throughout the world and represents a significant financial market, but production faces increasing challenges. While consumers progressively value more complex flavor profiles, regional authenticity, and decreased use of additives, winemakers strive for consistency among climate change, characterized by rising environmental temperatures and sun burn events. This often leads to grapes reaching phenolic maturity with higher sugar levels, and increased microbial spoilage risk. Herein, we addressed these dual concerns by investigating the use of autochthonous