In recent years, the presence of molecules derived from aromatic amino acids in wines has been increasingly demonstrated to have a significant influence on wine quality and stability. In addition, interactions between different yeast species have been observed to influence these final properties. In this study, a screening of 81 yeast strains from different environments was carried out to establish a consortium that would promote the improvement of indolic compound levels in wine. Two strains, and , with robust fermentative capacity were selected to be combined with a strain with a predisposition towards the production of indolic compounds. Fermentation dynamics were studied in pure cultures, co-inoculations and sequential inoculations, analysing strain interactions and end-of-fermentation characteristics. Fermentations showing significant interactions were further analyzed for the resulting indolic compounds and aroma profile, with the aim of observing potential interactions and synergies resulting from the combination of different strains in the final wine. Sequential inoculation of after or was observed to increase indolic compound levels, particularly serotonin and 3-indoleacetic acid. This study is the first to demonstrate how the formation of microbial consortia can serve as a useful strategy to enhance compounds with interesting properties in wine, paving the way for future studies and combinations.

中文翻译：

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不同酵母菌种的联合体提高了葡萄酒发酵中生物活性色氨酸衍生化合物的含量

近年来，越来越多的证据表明，葡萄酒中芳香氨基酸分子的存在对葡萄酒的品质和稳定性具有重大影响。此外，已观察到不同酵母种类之间的相互作用会影响这些最终特性。在这项研究中，对来自不同环境的81个酵母菌株进行了筛选，以建立一个能够促进葡萄酒中吲哚化合物含量提高的联盟。选择具有强大发酵能力的两个菌株 和 ，与具有产生吲哚化合物倾向的菌株组合。研究了纯培养物、联合接种和顺序接种的发酵动力学，分析了菌株相互作用和发酵结束特征。进一步分析了显示出显着相互作用的发酵所产生的吲哚化合物和香气特征，目的是观察最终葡萄酒中不同菌株组合所产生的潜在相互作用和协同作用。观察到连续接种后或后可增加吲哚化合物水平，特别是血清素和3-吲哚乙酸。这项研究首次证明了微生物群落的形成如何作为一种有用的策略来增强葡萄酒中具有有趣特性的化合物，为未来的研究和组合铺平道路。