Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae. Oxidative stress during biomass propagation and dehydration is a key factor in determining ADY performance, as it affects yeast vitality and viability. Several studies have analysed the response of S. cerevisiae to oxidative stress under dehydration conditions, but not so many deal with non-conventional yeasts. In this work, we analysed eight non-Saccharomyces wine yeasts under biomass production conditions and studied oxidative stress parameters and lipid composition. The results revealed wide variability among species in their technological performance during ADY production. Also, for Metschnikowia pulcherrima and Starmerella bacillaris, better performance correlates with high catalase activity and glutathione levels. Our data suggest that non-Saccharomyces wine yeasts with an enhanced oxidative stress response are better suited to grow under ADY production conditions.

非酿酒酵母是生产具有复杂香气或低乙醇含量的葡萄酒的有用工具。它们在葡萄酒中的使用将从其生产中受益，因为它们可以作为活性干酵母（ADY）发酵剂与酿酒酵母一起用作辅助接种菌。生物质繁殖和脱水过程中的氧化应激是决定ADY性能的关键因素，因为它会影响酵母的活力和生存能力。数项研究已分析了酿酒酵母在脱水条件下对氧化应激的反应，但对非常规酵母的研究并不多。在这项工作中，我们分析了八种非酿酒酵母葡萄酒酵母在生物质生产条件下，研究了氧化应激参数和脂质组成。结果表明，在ADY生产过程中，物种之间的技术性能差异很大。另外，美极梅奇酵母和Starmerella bacillaris，具有很高的过氧化氢酶和谷胱甘肽水平更好的绩效关系研究。我们的数据表明，具有增强的氧化应激反应的非酿酒酵母更适合在ADY生产条件下生长。