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The composition of natural grape must (NGM) can be variable; thus, to ensure reproducibility, a synthetic grape must (SGM) with defined composition is commonly used. The aim of this work was to create conditions to advance the use of <jats:italic>Saccharomyces cerevisiae<\/jats:italic> laboratory strains for wine fermentation studies, considering previous results obtained for enological strains fermenting NGM under simulated winery conditions. We designed a new SGM formulation, ISA-SGM, by introducing specific modifications to a commonly used formulation, putting together previous reports. We added glucose and fructose in equal amounts (125\u00a0g\/l) and 50 parts per million (ppm) sulfur dioxide (SO<jats:sub>2,<\/jats:sub> corresponding to standard enological treatment), and we optimized the concentrations of malic acid (3\u00a0g\/l), citric acid (0.3\u00a0g\/l), and tartaric acid (3\u00a0g\/l). Using ISA-SGM, we obtained similar fermentative profiles for the wine strain ISA1000, the prototrophic strain S288C, and its auxotrophic derivative BY4741. In this case, the concentrations of supplements were optimized to 120\u00a0mg\/l\u00a0L-uracil, 80\u00a0mg\/l\u00a0L-methionine, 400\u00a0mg\/l\u00a0L-leucine, and 100\u00a0mg\/l\u00a0L-histidine. All these strains tested in ISA-SGM presented a similar fermentative performance as ISA1000 in NGM. ISA-SGM formulation is a promising new tool to allow the use of the auxotrophic BY strains in the detailed assessment of the alcoholic fermentation process under simulated winery conditions, and it provides a foundation to extract relevant physiological conclusions in future research on enological yeast traits.<\/jats:p>","DOI":"10.1186\/s13568-014-0016-0","type":"journal-article","created":{"date-parts":[[2014,3,31]],"date-time":"2014-03-31T12:25:42Z","timestamp":1396268742000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":37,"title":["Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae"],"prefix":"10.1186","volume":"4","author":[{"given":"Tiago","family":"Viana","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria C","family":"Loureiro-Dias","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Catarina","family":"Prista","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2014,4,1]]},"reference":[{"key":"16_CR1","doi-asserted-by":"publisher","first-page":"2772","DOI":"10.1128\/AEM.02547-10","volume":"77","author":"W Albertin","year":"2011","unstructured":"Albertin W, Marullo P, Aigle M, Dillmann C, de Vienne D, Bely M, Sicard D: Population size drives industrial Saccharomyces cerevisiae alcoholic fermentation and is under genetic control. 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