Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine

Autores
Kuchen, Benjamín; Ocampo, Érica Yanina; Pedrozo, Lina Paula; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; Vazquez, Fabio
Año de publicación
2025
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Microbial interactions play a decisive role in fermentation dynamics and final wine quality. The sequential co-inoculation of non-conventional yeasts with Saccharomyces cerevisiae has been proposed as a strategy to enhance organoleptic properties, reduce ethanol content and/or exert biocontrol over spoilage yeasts, thereby decreasing the use of sulphur dioxide (SO2). Among these species, Wickerhamomyces anomalus has shown effectiveness; however, its interaction with S. cerevisiae under sequential inoculation schemes has not been explored from an ecological modelling perspective. In this study, the population dynamics of both species were analysed using an Ordinary Differential Equation (ODE)-based model, evaluating the influence of co-inoculation timing, temperature, and SO2 concentration to maximise the viability of the biocontrol yeast without affecting the fermentative kinetics of S. cerevisiae. Fifteen fermentations were carried out following a Box–Behnken experimental design, varying temperature (15–20 °C), molecular SO2 (0–0.2 ppm), and co-inoculation time (0–48 h). A Gilpin–Ayala competition model was applied, incorporating secondary temperature models (Arrhenius and Ratkowsky) and constant parameters for the effects of SO2 and co-inoculation time. The model was refined through parameter estimation and the Akaike Information Criterion (AIC), and was experimentally validated under different inoculum proportions. The iterative fitting process led to a simplified Lotka–Volterra model modified solely to include the effect of co-inoculation time. Inoculating S. cerevisiae 48 h after W. anomalus significantly increased the viability of the latter (by 75 % compared to simultaneous inoculation) without affecting fermentative kinetics. Simulations confirmed the final dominance of S. cerevisiae and the convergence of both populations toward the same sink point. Delaying S. cerevisiae inoculation favoured the early establishment of W. anomalus, enhancing biocontrol efficacy without compromising alcoholic fermentation. This simplified ecological model provides a framework to optimise microbial management in winemaking, reduce SO2 usage, and promote more sustainable fermentation processes.
Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Ocampo, Érica Yanina. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Pedrozo, Lina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Materia
WICKERHAMOMYCES ANOMALUS
SEQUENTIAL CO-INOCULATION
BIOCONTROL
ECOLOGICAL MODELLING
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/288949
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wineKuchen, BenjamínOcampo, Érica YaninaPedrozo, Lina PaulaMaturano, Yolanda PaolaScaglia, Gustavo Juan EduardoVazquez, FabioWICKERHAMOMYCES ANOMALUSSEQUENTIAL CO-INOCULATIONBIOCONTROLECOLOGICAL MODELLINGhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Microbial interactions play a decisive role in fermentation dynamics and final wine quality. The sequential co-inoculation of non-conventional yeasts with Saccharomyces cerevisiae has been proposed as a strategy to enhance organoleptic properties, reduce ethanol content and/or exert biocontrol over spoilage yeasts, thereby decreasing the use of sulphur dioxide (SO2). Among these species, Wickerhamomyces anomalus has shown effectiveness; however, its interaction with S. cerevisiae under sequential inoculation schemes has not been explored from an ecological modelling perspective. In this study, the population dynamics of both species were analysed using an Ordinary Differential Equation (ODE)-based model, evaluating the influence of co-inoculation timing, temperature, and SO2 concentration to maximise the viability of the biocontrol yeast without affecting the fermentative kinetics of S. cerevisiae. Fifteen fermentations were carried out following a Box–Behnken experimental design, varying temperature (15–20 °C), molecular SO2 (0–0.2 ppm), and co-inoculation time (0–48 h). A Gilpin–Ayala competition model was applied, incorporating secondary temperature models (Arrhenius and Ratkowsky) and constant parameters for the effects of SO2 and co-inoculation time. The model was refined through parameter estimation and the Akaike Information Criterion (AIC), and was experimentally validated under different inoculum proportions. The iterative fitting process led to a simplified Lotka–Volterra model modified solely to include the effect of co-inoculation time. Inoculating S. cerevisiae 48 h after W. anomalus significantly increased the viability of the latter (by 75 % compared to simultaneous inoculation) without affecting fermentative kinetics. Simulations confirmed the final dominance of S. cerevisiae and the convergence of both populations toward the same sink point. Delaying S. cerevisiae inoculation favoured the early establishment of W. anomalus, enhancing biocontrol efficacy without compromising alcoholic fermentation. This simplified ecological model provides a framework to optimise microbial management in winemaking, reduce SO2 usage, and promote more sustainable fermentation processes.Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Ocampo, Érica Yanina. Instituto Nacional de Tecnología Industrial; ArgentinaFil: Pedrozo, Lina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaInternational Viticulture and Enology Society2025-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/288949Kuchen, Benjamín; Ocampo, Érica Yanina; Pedrozo, Lina Paula; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; et al.; Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine; International Viticulture and Enology Society; OENO One; 59; 4; 11-2025; 1-122494-1271CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://oeno-one.eu/article/view/9412info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2025.59.4.9412info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2026-08-25T14:31:15Zoai:ri.conicet.gov.ar:11336/288949instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982026-08-25 14:31:15.798CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
title Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
spellingShingle Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
Kuchen, Benjamín
WICKERHAMOMYCES ANOMALUS
SEQUENTIAL CO-INOCULATION
BIOCONTROL
ECOLOGICAL MODELLING
title_short Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
title_full Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
title_fullStr Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
title_full_unstemmed Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
title_sort Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine
dc.creator.none.fl_str_mv Kuchen, Benjamín
Ocampo, Érica Yanina
Pedrozo, Lina Paula
Maturano, Yolanda Paola
Scaglia, Gustavo Juan Eduardo
Vazquez, Fabio
author Kuchen, Benjamín
author_facet Kuchen, Benjamín
Ocampo, Érica Yanina
Pedrozo, Lina Paula
Maturano, Yolanda Paola
Scaglia, Gustavo Juan Eduardo
Vazquez, Fabio
author_role author
author2 Ocampo, Érica Yanina
Pedrozo, Lina Paula
Maturano, Yolanda Paola
Scaglia, Gustavo Juan Eduardo
Vazquez, Fabio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv WICKERHAMOMYCES ANOMALUS
SEQUENTIAL CO-INOCULATION
BIOCONTROL
ECOLOGICAL MODELLING
topic WICKERHAMOMYCES ANOMALUS
SEQUENTIAL CO-INOCULATION
BIOCONTROL
ECOLOGICAL MODELLING
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Microbial interactions play a decisive role in fermentation dynamics and final wine quality. The sequential co-inoculation of non-conventional yeasts with Saccharomyces cerevisiae has been proposed as a strategy to enhance organoleptic properties, reduce ethanol content and/or exert biocontrol over spoilage yeasts, thereby decreasing the use of sulphur dioxide (SO2). Among these species, Wickerhamomyces anomalus has shown effectiveness; however, its interaction with S. cerevisiae under sequential inoculation schemes has not been explored from an ecological modelling perspective. In this study, the population dynamics of both species were analysed using an Ordinary Differential Equation (ODE)-based model, evaluating the influence of co-inoculation timing, temperature, and SO2 concentration to maximise the viability of the biocontrol yeast without affecting the fermentative kinetics of S. cerevisiae. Fifteen fermentations were carried out following a Box–Behnken experimental design, varying temperature (15–20 °C), molecular SO2 (0–0.2 ppm), and co-inoculation time (0–48 h). A Gilpin–Ayala competition model was applied, incorporating secondary temperature models (Arrhenius and Ratkowsky) and constant parameters for the effects of SO2 and co-inoculation time. The model was refined through parameter estimation and the Akaike Information Criterion (AIC), and was experimentally validated under different inoculum proportions. The iterative fitting process led to a simplified Lotka–Volterra model modified solely to include the effect of co-inoculation time. Inoculating S. cerevisiae 48 h after W. anomalus significantly increased the viability of the latter (by 75 % compared to simultaneous inoculation) without affecting fermentative kinetics. Simulations confirmed the final dominance of S. cerevisiae and the convergence of both populations toward the same sink point. Delaying S. cerevisiae inoculation favoured the early establishment of W. anomalus, enhancing biocontrol efficacy without compromising alcoholic fermentation. This simplified ecological model provides a framework to optimise microbial management in winemaking, reduce SO2 usage, and promote more sustainable fermentation processes.
Fil: Kuchen, Benjamín. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Ocampo, Érica Yanina. Instituto Nacional de Tecnología Industrial; Argentina
Fil: Pedrozo, Lina Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Maturano, Yolanda Paola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Scaglia, Gustavo Juan Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Juan; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Ingeniería Química; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
description Microbial interactions play a decisive role in fermentation dynamics and final wine quality. The sequential co-inoculation of non-conventional yeasts with Saccharomyces cerevisiae has been proposed as a strategy to enhance organoleptic properties, reduce ethanol content and/or exert biocontrol over spoilage yeasts, thereby decreasing the use of sulphur dioxide (SO2). Among these species, Wickerhamomyces anomalus has shown effectiveness; however, its interaction with S. cerevisiae under sequential inoculation schemes has not been explored from an ecological modelling perspective. In this study, the population dynamics of both species were analysed using an Ordinary Differential Equation (ODE)-based model, evaluating the influence of co-inoculation timing, temperature, and SO2 concentration to maximise the viability of the biocontrol yeast without affecting the fermentative kinetics of S. cerevisiae. Fifteen fermentations were carried out following a Box–Behnken experimental design, varying temperature (15–20 °C), molecular SO2 (0–0.2 ppm), and co-inoculation time (0–48 h). A Gilpin–Ayala competition model was applied, incorporating secondary temperature models (Arrhenius and Ratkowsky) and constant parameters for the effects of SO2 and co-inoculation time. The model was refined through parameter estimation and the Akaike Information Criterion (AIC), and was experimentally validated under different inoculum proportions. The iterative fitting process led to a simplified Lotka–Volterra model modified solely to include the effect of co-inoculation time. Inoculating S. cerevisiae 48 h after W. anomalus significantly increased the viability of the latter (by 75 % compared to simultaneous inoculation) without affecting fermentative kinetics. Simulations confirmed the final dominance of S. cerevisiae and the convergence of both populations toward the same sink point. Delaying S. cerevisiae inoculation favoured the early establishment of W. anomalus, enhancing biocontrol efficacy without compromising alcoholic fermentation. This simplified ecological model provides a framework to optimise microbial management in winemaking, reduce SO2 usage, and promote more sustainable fermentation processes.
publishDate 2025
dc.date.none.fl_str_mv 2025-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/288949
Kuchen, Benjamín; Ocampo, Érica Yanina; Pedrozo, Lina Paula; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; et al.; Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine; International Viticulture and Enology Society; OENO One; 59; 4; 11-2025; 1-12
2494-1271
CONICET Digital
CONICET
url http://hdl.handle.net/11336/288949
identifier_str_mv Kuchen, Benjamín; Ocampo, Érica Yanina; Pedrozo, Lina Paula; Maturano, Yolanda Paola; Scaglia, Gustavo Juan Eduardo; et al.; Modelling sequential co-inoculation of a non-conventional biocontrol yeast and Saccharomyces cerevisiae in wine; International Viticulture and Enology Society; OENO One; 59; 4; 11-2025; 1-12
2494-1271
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://oeno-one.eu/article/view/9412
info:eu-repo/semantics/altIdentifier/doi/10.20870/oeno-one.2025.59.4.9412
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv International Viticulture and Enology Society
publisher.none.fl_str_mv International Viticulture and Enology Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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