Évolutions qualitative et quantitative des flores microbiennes de moûts de pommes à cidre au cours de la fermentation: relations avec le terroir et la composition physico-chimique des fruits

he use of high-power ultrasound (US) is proving of great interest to the oenological industry due to its effects in the improvement of wine organoleptic characteristics, especially in terms of color [1, 2].

The Casablanca Valley (CV) has a complex topography and is located near the Pacific Ocean. These factors generate important climatic differences in relation to other wine producing zones of Central Chile.

Viticulture is a major contributor to the antagonism of positive reputation and negative environmental impacts of agriculture. Vine contributes to structure landscape in the world, resulting, for example, in the delimitation of protected designations of origin (PDO). PDO vine is currently subject to the double challenge of sustainability and climate change adaptation. As vine is very sensitive to diseases and pests, vine requires a high use of pesticides to achieve its quality and yield goals. This high need for pesticides is the most important negative impact of environmental components.

Context and purpose. The vine is a holobiont, where the plant interacts positively, negatively, and neutrally with microbes that together form the vine’s microbiome.

Hydroxytyrosol (HT) is a phenolic compound with extensive bioactive properties. It is present in olives, olive oil and wines. Its occurrence in wines is partly due to yeast synthetise tyrosol from tyrosine by the Ehrlich pathway, which is subsequently hydroxylated to .
The aim of the present work is to study how different yeast strains can influence in the HT production and, how the different nitrogen consumption of each strain can interfere the production of bioactive compounds.