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This work has been supported by grant PID2019‐105834GA‐I00 (acronym Wineteractions) funded by the Spanish State Research Agency/Science and Research Ministry (https://doi.org/10.13039/501100011033). Javier Ruiz acknowledges the Spanish State Research Agency/Science and Research Ministry for his postdoctoral contract Juan de la Cierva‐formación 2021 (FJC2021‐046516‐I). Alvaro Sanchez was Funded/Co‐Funded by the European Union (ERC, ECOPROSPECTOR‐101088469), Predictively linking taxonomic composition and quantitative ecosystem functions is a major aspiration in microbial ecology, which must be resolved if we wish to engineer microbial consortia. Here, we have addressed this open question for an ecological function of major biotechnological relevance: alcoholic fermentation in wine yeast communities. By exhaustively phenotyping an extensive collection of naturally occurring wine yeast strains, we find that most ecologically and industrially relevant traits exhibit phylogenetic signal, allowing functional traits in wine yeast communities to be predicted from taxonomy. Furthermore, we demonstrate that the quantitative contributions of individual wine yeast strains to the function of complex communities followed simple quantitative rules. These regularities can be integrated to quantitatively predict the function of newly assembled consortia. Besides addressing theoretical questions in functional ecology, our results and methodologies can provide a blueprint for rationally managing microbial processes of biotechnological relevance., Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

Funding for the research in this paper was provided by Agrovin S.A, under the framework of the CDTI-financed project IDI-20160102 and by Pago de Carraovejas S.L. CDTI-financed project IDI-20160750 (Centre for Industrial Technological Development, Spanish Ministry of Economy, Industry and Competitiveness, Spain)., Most wine aroma compounds, including the varietal fraction, are produced or released during wine production and derived from microbial activity. Varietal aromas, typically defined as terpenes and thiols, have been described as derived from their non-volatile precursors, released during wine fermentation by different yeast hydrolytic enzymes. The perception of these minority aroma compounds depends on the chemical matrix of the wine, especially on the presence of majority aroma compounds, such as esters or higher alcohols. Strategies aiming to reduce the production of these masking flavors are on the spotlight of enology research as a way to better define varietal standard profiles for the global market. Using a natural white must from Verdejo variety (defined as a thiol grape variety), here we describe the analytical and sensorial impact of using, in sequential inoculations, a selected strain of Metschnikowia pulcherrima, in combination with two different Saccharomyces cerevisiae strains. An increase in the levels of the thiol 4-MSP (4-methyl-4-sulfanylpentan-2-one) over its sensory threshold, together with a decrease in higher alcohol production, was observed when M. pulcherrima was used. This has an important impact on these wines, making them fruitier and fresher, always preferred by the sensory panel., Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

Wine fermentations are dominated by Saccharomyces yeast. However, dozens of non-Saccharomyces yeast genera can be found in grape musts and in the early and intermediate stages of wine fermentation, where they co-exist with S. cerevisiae. The diversity of non-Saccharomyces species is determinant for the sensorial attributes of the resulting wines, both directly (by producing aroma impact compounds) and indirectly (modulating the performance of Saccharomyces). Many research groups worldwide are exploring the great diversity of wine yeasts to exploit their metabolic potential to improve wine flavor or to prevent wine spoilage. In this work, we share a new data set from a wide ITS amplicon survey of 272 wine samples, and we perform a preliminary exploration to build a catalogue of 242 fungal and yeast genera detectable in wine samples, estimating global figures of their prevalence and relative abundance patterns across wine samples. Thus, our mycobiome survey provides a broad measure of the yeast diversity potentially found in wine fermentations; we hope that the wine yeast research community finds it useful, and we also want to encourage further discussion on the advantages and limitations that meta-taxonomic studies may have in wine research and industry., Ministerio de Ciencia e Innovación (MCIN)/Agencia Estatal de Investigación, Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

CRUE-CSIC (Acuerdos transformativos 2022), Saccharomyces cerevisiae is a highly fermentative species able to complete the wine fermentation. However, the interaction with other non-Saccharomyces yeasts can determine the fermentation performance of S. cerevisiae. We have characterised three rare non-Saccharomyces yeasts (Cyberlindnera fabianii, Kazachstania unispora and Naganishia globosa), studying their impact on S. cerevisiae fitness and wine fermentation performance. Using a wide meta-taxonomic dataset of wine samples, analysed through ITS amplicon sequencing, we show that about a 65.07% of wine samples contains Naganishia spp., a 27.21% contains Kazachstania spp., and only a 4.41% contains Cyberlindnera spp; in all cases with average relative abundances lower than 1% of total fungal populations. Although the studied N. globosa strain showed a limited growth capacity in wine, both K. unispora and C. fabianii showed a similar growth phenotype to that of S. cerevisiae in different fermentation conditions, highlighting the outstanding growth rate values of K. unispora. In mixed fermentations with S. cerevisiae, the three yeast species affected co-culture growth parameters and wine chemical profile (volatile compounds, polysaccharides and proteins). K. unispora DN201 strain presents an outstanding capacity to compete with S. cerevisiae strains during the first stage of wine fermentation, causing stuck fermentations in both synthetic and natural grape musts., Ministerio de Ciencia e Innovación (MICINN) (10.13039/ 501100011033)., Universidad Complutense de Madrid, Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

Nitrogen content of grape musts strongly impacts on fermentation performance and wine metabolite production. As nitrogen is a limiting nutrient in most grape musts, nitrogen supplementation is a common practice that ensures yeast growth during fermentation. However, preferred nitrogen sources -as ammonium- repress the genes related to alternative nitrogen sources consumption, usually involved in aromatic compounds production. Here, we describe the effect of high ammonium doses in Saccharomyces cerevisiae fermentation performance and wine properties, and how it is affected by yeast co-inoculation in mixed (S. cerevisiae + Torulaspora delbrueckii) fermentations. In addition, an RNA-seq analysis allowed us to study the S. cerevisiae transcriptional response to ammonium nutrition and yeast interaction, demonstrating that T. delbrueckii presence affects the global S. cerevisiae transcriptional response, reducing ammonium effects at both phenotypic -fermentation kinetics and metabolite production- and transcriptional levels, under experimental conditions., Ministerio de Economia, Industria y Competitividad. Centro para el Desarrollo Tecnológico Industrial (CDTI), Fundación para el Conocimiento madri+d/Universidad Rey Juan Carlos, Universidad Complutense de Madrid, Hessen State Ministry of Higher Education, Research and the Arts, Federation of European Microbiological Societies(FEMS), Agrovin S.A, Fundação para a Ciência e Tecnologia to Biosystems and Integrative Sciences Institute (BioISI), Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

Brettanomyces bruxellensis is among the main spoilage yeasts in wine usually found in oak barrels. As routine, laboratories at wineries use selective-differential culture media to detect this yeast. Nevertheless, it is widely recognized that other microbial species can grow on these media, getting false positive signals. In this work, we have developed a conventional PCR method based on the vinylphenol reductase gene (VPR1) of B. bruxellensis applied to wines after a polyvinylpyrrolidone-based pre-treatment (7% w/v) and that allowed us to reach a low detection limit, up to 102 UFC/mL of wine. The procedure was conceived without time-consuming DNA extraction steps, simplifying the methodology and making it easy for applying in wineries., Ministerio de Economía y Competitividad (MINECO), Pago de Carraovejas SLU, Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

In winemaking processes, there is a current tendency to develop spontaneous fermentations taking advantage of the metabolic diversity of derived from the great microbial diversity present in grape musts. This enological practice enhances wine complexity, but undesirable consequences or deviations could appear on wine quality. Soil is a reservoir of important microorganisms for different beneficial processes, especially for plant nutrition, but it is also the origin of many of the phytopathogenic microorganisms that affect vines. In this study, a meta-taxonomic analysis of the microbial communities inhabiting vineyard soils was realized. A significant impact of the soil type and climate aspects (seasonal patterns) was observed in terms of alpha and beta bacterial diversity, but fungal populations appeared as more stable communities in vineyard soils, especially in terms of alpha diversity. Focusing on the presence and abundance of wine-related microorganisms present in the studied soils, some seasonal and soil-dependent patterns were observed. The Lactobacillaceae family, containing species responsible for the malolactic fermentation, was only present in non-calcareous soils samples and during the summer season. The study of wine-related fungi indicated that the Debaryomycetaceae family dominates the winter yeast population, whereas the Saccharomycetaceae family, containing the most important fermentative yeast species for winemaking, was detected as dominant in summer., Ministerio de Economía y Competitividad (MINECO), Depto. de Genética, Fisiología y Microbiología, Depto. de Física de la Tierra y Astrofísica, Fac. de Ciencias Biológicas, Fac. de Ciencias Físicas, TRUE, pub

In the past, Saccharomyces spp. yeasts were almost the only option for use in modern winemaking due to their unparalleled ability to metabolize all grape juice sugar into ethanol. For that reason, until some years ago, all commercial dry yeasts were Saccharomyces spp. For several years, non-Saccharomyces were forgotten at industrial level, and even some of them were considered as spoilage microorganisms. Non-Saccharomyces only played a significant role in limited productions that perform spontaneous fermentations following organic polities. However, during the last decade, several researchers have proved numerous non-Saccharomyces to be able to improve wine quality and to solve some modern enology challenges. Some of the factors that can improve are acidity, aromatic complexity, glycerol content, ethanol reduction, mannoproteins, anthocyanins, and polysaccharide concentrations. They can also decrease the concentrations of unwanted compounds that affect food safety, such as ochratoxin A, ethyl carbamate, and biogenic amines. Due to all those scientific advances, the main manufacturers have just started to commercialize dry non-Saccharomyces such as Torulaspora delbrueckii, Schizosaccharomyces pombe, Metschnikowia pulcherrima, Lachancea thermotolerans, and Pichia kluyveri. Other non-Saccharomyces species with special enology abilities such as Candida zemplinina, Kloeckera apiculata, Hanseniaspora vineae, Hanseniaspora uvarum, C. stellata, Kazachstania aerobia, or Schizosaccharomyces japonicus could follow a similar progress. The aim of the chapter is to show which are the main abilities and advantages of these non-Saccharomyces in modern winemaking.

International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)

Depto. de Genética, Fisiología y Microbiología, Fac. de Ciencias Biológicas, TRUE, pub

El turismo de aventura es un importante eje de desarrollo a nivel mundial debido a la tendencia creciente de los turistas de acercarse a la naturaleza y experimentar nuevas emociones. El Perú cuenta con zonas geográficas propicias para su práctica, no obstante su desarrollo y crecimiento dependen de la promoción y oferta de servicios turísticos de calidad. El turista interno no es ajeno a la búsqueda de emociones y adrenalina, por lo que las localidades que cuenten con geografía agreste y apropiada para el turismo de aventura deben preparar y acondicionar su oferta. El presente trabajo consiste en un planeamiento estratégico para el desarrollo del sub-sector turismo de aventura en el distrito de Lunahuaná, zona con atractivos naturales y clima soleado en la que se lleva a cabo está actividad, la misma que requiere de un mayor impulso y planificación para ser sostenible y competitiva en el tiempo. En la actualidad la actividad turística de aventura en Lunahuaná gira alrededor del canotaje, que puede realizarse bajo óptimas condiciones climáticas y adecuado caudal del río entre diciembre y abril, por lo que se hace necesario que otros deportes de aventura como son las caminatas, la bicicleta de montaña, la escalada en roca y el parapente, sean potenciados y explotados en la zona, para complementar la oferta turística y lograr su reconocimiento. El análisis, diagnóstico y propuesta de estrategias se apoya en herramientas de administración estratégica ampliamente conocidas y de probado resultado como son el análisis FODA, el diamante competitivo, las cinco fuerzas competitivas, las matrices PEYEA, PC y GE entre otras. Para el logro de los objetivos a largo plazo planteados se han identificado siete estrategias que harán posible el crecimiento del sub-sector turismo de aventura en Lunahuaná, que son: (a) implementar nuevas zonas y opciones de deporte de aventura, (b) promocionar el turismo de aventura, (c) alinear la oferta turística de aventura y otros atractivos de la, Tesis

El turismo de aventura es un importante eje de desarrollo a nivel mundial debido a la tendencia creciente de los turistas de acercarse a la naturaleza y experimentar nuevas emociones. El Perú cuenta con zonas geográficas propicias para su práctica, no obstante su desarrollo y crecimiento dependen de la promoción y oferta de servicios turísticos de calidad. El turista interno no es ajeno a la búsqueda de emociones y adrenalina, por lo que las localidades que cuenten con geografía agreste y apropiada para el turismo de aventura deben preparar y acondicionar su oferta. El presente trabajo consiste en un planeamiento estratégico para el desarrollo del sub-sector turismo de aventura en el distrito de Lunahuaná, zona con atractivos naturales y clima soleado en la que se lleva a cabo está actividad, la misma que requiere de un mayor impulso y planificación para ser sostenible y competitiva en el tiempo. En la actualidad la actividad turística de aventura en Lunahuaná gira alrededor del canotaje, que puede realizarse bajo óptimas condiciones climáticas y adecuado caudal del río entre diciembre y abril, por lo que se hace necesario que otros deportes de aventura como son las caminatas, la bicicleta de montaña, la escalada en roca y el parapente, sean potenciados y explotados en la zona, para complementar la oferta turística y lograr su reconocimiento. El análisis, diagnóstico y propuesta de estrategias se apoya en herramientas de administración estratégica ampliamente conocidas y de probado resultado como son el análisis FODA, el diamante competitivo, las cinco fuerzas competitivas, las matrices PEYEA, PC y GE entre otras. Para el logro de los objetivos a largo plazo planteados se han identificado siete estrategias que harán posible el crecimiento del sub-sector turismo de aventura en Lunahuaná, que son: (a) implementar nuevas zonas y opciones de deporte de aventura, (b) promocionar el turismo de aventura, (c) alinear la oferta turística de aventura y otros atractivos de la