The growing trend in the wine industry is the revaluation of the role of non‐Saccharomyces yeasts, promoting the use of these yeasts in association with Saccharomyces cerevisiae. Non‐Saccharomyces yeasts contribute to improve wine complexity and organoleptic composition. However, the use of mixed starters needs to better understand the effect of the interaction between these species during alcoholic fermentation. The aim of this study is to evaluate the influence of mixed starter cultures, composed by combination of different S. cerevisiae and Hanseniaspora uvarum strains, on wine characteristics and to investigate the role of cell‐to‐cell contact on the metabolites produced during alcoholic fermentation. In the first step, three H. uvarum and two S. cerevisiae strains, previously selected, were tested during mixed fermentations in natural red grape must in order to evaluate yeast population dynamics during inoculated fermentation and influence of mixed starter cultures on wine quality. One selected mixed starter was tested in a double‐compartment fermentor in order to compare mixed inoculations of S. cerevisiae/H. uvarum with and without physical separation. Our results revealed that physical contact between S. cerevisiae and H. uvarum affected the viability of H. uvarum strain, influencing also the metabolic behaviour of the strains. Although different researches are available on the role of cell‐to‐cell contact‐mediated interactions on cell viability of the strains included in the mixed starter, to our knowledge, very few studies have evaluated the influence of cell‐to‐cell contact on the chemical characteristics of wine.

中文翻译：

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Saccharomyces cerevisiae 和 Hanseniaspora uvarum 混合发酵剂：微生物/物理相互作用对葡萄酒特性的影响。

葡萄酒行业的增长趋势是重新评估非酿酒酵母的作用，促进这些酵母与酿酒酵母的结合使用。非酿酒酵母有助于改善葡萄酒的复杂性和感官成分。然而，使用混合发酵剂需要更好地了解酒精发酵过程中这些物种之间相互作用的影响。本研究的目的是评估由不同酿酒酵母和Hanseniaspora uvarum组合组成的混合发酵剂的影响菌株，葡萄酒特性，并研究细胞与细胞接触对酒精发酵过程中产生的代谢物的作用。在第一步中，在天然红葡萄汁中混合发酵过程中测试了先前选择的三个H. uvarum和两个S. cerevisiae菌株，以评估接种发酵过程中的酵母种群动态以及混合发酵剂培养物对葡萄酒质量的影响。在双室发酵罐中测试了一种选定的混合发酵剂，以比较有和没有物理分离的酿酒酵母/葡萄球菌的混合接种。我们的研究结果表明，酿酒酵母和葡萄球菌之间的物理接触影响H. uvarum菌株的活力，也影响菌株的代谢行为。尽管关于细胞间接触介导的相互作用对混合发酵剂中菌株细胞活力的作用有不同的研究，但据我们所知，很少有研究评估细胞间接触对混合发酵剂的影响。葡萄酒的化学特性。