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. 2020 Mar 18;10:4911. doi: 10.1038/s41598-020-61690-z

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© The Author(s) 2020

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Yeast dynamics in response to temperature (T15 and T25) and SO₂ (S0 and S30) addition. (A,B) show the effect of temperature and SO₂ on the yeast population dynamics in synthetic grape juice (SGJ), Chenin blanc (CHN) and Grechetto bianco (GRC) at different stages of fermentation. IN shows relative abundance at inoculation, BF, MF and EF is the beginning, middle and end of fermentation with the NS-SC consortium. Fig (C) shows the effect of temperature the population dynamics in spontaneous fermentation (SP), the NS-SC consortium and S. cerevisiae EC1118 inoculated (EC) Chenin blanc while (D) shows the effect of SO₂. The yeast species monitored were Metschnikowia pulcherrima (MP), Pichia terricola (Pt), Starmerella bacillaris (Sb), Candida parapsilosis (Cp), Wickerhamomyces anomalus (Wa), Lachancea thermotolerans (Lt), Hanseniaspora vineae (Hv), commercial Saccharomyces cerevisiae (EC1118), indigenous S. cerevisiae (Ind-Sc).