Nuevas tendencias de levaduras viníferas a nivel mundial y su impacto en la innovación de las industrias vitivinícolas.
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Date
2025
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Publisher
Universidad de Concepción
Abstract
La producción de vino se remonta a la antigüedad y con el avance de la ciencia se comprendió que las levaduras eran las responsables de la fermentación marcando el inicio de la enología moderna en la cual Saccharomyces cerevisiae se consolidó como el principal agente por su capacidad de transformar azúcares en etanol bajo condiciones de estrés asegurando procesos estables y de calidad mientras que las levaduras no-Saccharomyces antes vistas como contaminantes adquirieron importancia por su aporte en diversidad sensorial reducción del grado alcohólico y expresión del terroir en un escenario de cambio climático y nuevas demandas de consumidores en este contexto las fermentaciones mixtas o secuenciales que combinan S. cerevisiae con géneros como Hanseniaspora, Lachancea, Metschnikowia, Pichia, Torulaspora y Schizosaccharomyces, se consolidan como herramienta biotecnológica para equilibrar eficiencia productiva y diferenciación aromática además la biotecnología y la ingeniería genética permiten mejorar cepas con mayor tolerancia al estrés ofreciendo soluciones innovadoras y sostenibles que responden a la globalización y a la búsqueda de vinos más frescos complejos y respetuosos con el medio ambiente de esta forma las nuevas tendencias en levaduras redefinen la microbiología enológica y constituyen una base esencial para la competitividad y sostenibilidad de la industria vitivinícola mundial.
Wine production dates to ancient times, but it was the scientific discovery of yeast as the driving force behind fermentation that marked the beginning of modern enology, with Saccharomyces cerevisiae becoming the dominant species thanks to its efficiency in converting sugars into ethanol under stress conditions and ensuring stable, high-quality processes. In contrast, non-Saccharomyces yeasts, once dismissed as contaminants, have gained importance for their ability to enhance sensory diversity, reduce alcohol content, and highlight terroir expression, particularly in response to climate change and shifting consumer demands. Mixed or sequential fermentations that combine S. cerevisiae with genera such as Hanseniaspora, Lachancea, Metschnikowia, Pichia, Torulaspora and Schizosaccharomyces have emerged as valuable biotechnological tools to balance production efficiency with aromatic complexity. At the same time, advances in biotechnology and genetic engineering have enabled the development of strains with greater stress tolerance, supporting innovation and offering sustainable solutions that address globalization and the growing demand for fresher, more complex, and environmentally friendly wines. In this way, new yeast trends are redefining the role of microbiology in winemaking and have become a cornerstone for the competitiveness and sustainability of the global wine industry.
Wine production dates to ancient times, but it was the scientific discovery of yeast as the driving force behind fermentation that marked the beginning of modern enology, with Saccharomyces cerevisiae becoming the dominant species thanks to its efficiency in converting sugars into ethanol under stress conditions and ensuring stable, high-quality processes. In contrast, non-Saccharomyces yeasts, once dismissed as contaminants, have gained importance for their ability to enhance sensory diversity, reduce alcohol content, and highlight terroir expression, particularly in response to climate change and shifting consumer demands. Mixed or sequential fermentations that combine S. cerevisiae with genera such as Hanseniaspora, Lachancea, Metschnikowia, Pichia, Torulaspora and Schizosaccharomyces have emerged as valuable biotechnological tools to balance production efficiency with aromatic complexity. At the same time, advances in biotechnology and genetic engineering have enabled the development of strains with greater stress tolerance, supporting innovation and offering sustainable solutions that address globalization and the growing demand for fresher, more complex, and environmentally friendly wines. In this way, new yeast trends are redefining the role of microbiology in winemaking and have become a cornerstone for the competitiveness and sustainability of the global wine industry.
Description
Tesis presentada para optar al título de Ingeniero/a en Agrónomo/a.
Keywords
Vinificación, Levaduras Análisis, Fermentación, Biotecnología agrícola, Enología