{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T10:37:57Z","timestamp":1777891077921,"version":"3.51.4"},"reference-count":71,"publisher":"MDPI AG","issue":"1","license":[{"start":{"date-parts":[[2022,1,5]],"date-time":"2022-01-05T00:00:00Z","timestamp":1641340800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Microorganisms"],"abstract":"<jats:p>The use of yeast starter cultures consisting of a blend of Saccharomyces cerevisiae and non-Saccharomyces yeasts has increased in recent years as a mean to address consumers\u2019 demands for diversified wines. However, this strategy is currently limited by the lack of a comprehensive knowledge regarding the factors that determine the balance between the yeast-yeast interactions and their responses triggered in complex environments. Our previous studies demonstrated that the strain Hanseniaspora guilliermondii UTAD222 has potential to be used as an adjunct of S. cerevisiae in the wine industry due to its positive impact on the fruity and floral character of wines. To rationalize the use of this yeast consortium, this study aims to understand the influence of production factors such as sugar and nitrogen levels, fermentation temperature, and the level of co-inoculation of H. guilliermondii UTAD222 in shaping fermentation and wine composition. For that purpose, a Central Composite experimental Design was applied to investigate the combined effects of the four factors on fermentation parameters and metabolites produced. The patterns of variation of the response variables were analyzed using machine learning methods, to describe their clustered behavior and model the evolution of each cluster depending on the experimental conditions. The innovative data analysis methodology adopted goes beyond the traditional univariate approach, being able to incorporate the modularity, heterogeneity, and hierarchy inherent to metabolic systems. In this line, this study provides preliminary data and insights, enabling the development of innovative strategies to increase the aromatic and fermentative potential of H. guilliermondii UTAD222 by modulating temperature and the availability of nitrogen and\/or sugars in the medium. Furthermore, the strategy followed gathered knowledge to guide the rational development of mixed blends that can be used to obtain a particular wine style, as a function of fermentation conditions.<\/jats:p>","DOI":"10.3390\/microorganisms10010107","type":"journal-article","created":{"date-parts":[[2022,1,7]],"date-time":"2022-01-07T03:46:27Z","timestamp":1641527187000},"page":"107","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Machine Learning Techniques Disclose the Combined Effect of Fermentation Conditions on Yeast Mixed-Culture Dynamics and Wine Quality"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2383-2101","authenticated-orcid":false,"given":"Catarina","family":"Barbosa","sequence":"first","affiliation":[{"name":"CoLAB VINES&WINES\u2014National Collaborative Laboratory for the Portuguese Wine Sector, Associa\u00e7\u00e3o para o Desenvolvimento da Viticultura Duriense (ADVID), Edif\u00edcio Centro de Excel\u00eancia da Vinha e do Vinho, R\u00e9gia Douro Park, 5000-033 Vila Real, Portugal"},{"name":"BioISI\u2014UTAD, Biosystems & Integrative Sciences Institute, WM&B\u2014Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2503-9705","authenticated-orcid":false,"given":"Elsa","family":"Ramalhosa","sequence":"additional","affiliation":[{"name":"Mountain Research Centre (CIMO), ESA\u2014Polytechnic Institute of Bragan\u00e7a, Campus de Sta Apol\u00f3nia, 5300-253 Bragan\u00e7a, Portugal"}]},{"given":"Isabel","family":"Vasconcelos","sequence":"additional","affiliation":[{"name":"CBQF\/Centro de Biotecnologia e Qu\u00edmica Fina, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4997-8865","authenticated-orcid":false,"given":"Marco","family":"Reis","sequence":"additional","affiliation":[{"name":"Department of Chemical Engineering, University of Coimbra, CIEPQPF, Rua S\u00edlvio Lima, P\u00f3lo II\u2014Pinhal de Marrocos, 3030-790 Coimbra, Portugal"}]},{"given":"Ana","family":"Mendes-Ferreira","sequence":"additional","affiliation":[{"name":"BioISI\u2014UTAD, Biosystems & Integrative Sciences Institute, WM&B\u2014Laboratory of Wine Microbiology & Biotechnology, Department of Biology and Environment, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"},{"name":"CITAB\u2014Centre for the Research and Technology of Agro-Environmental and Biological Sciences, Universidade de Tr\u00e1s-os-Montes e Alto Douro, 5000-801 Vila Real, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,1,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1111\/j.1567-1364.2008.00427.x","article-title":"Wine yeasts for the future","volume":"8","author":"Fleet","year":"2008","journal-title":"FEMS Yeast Res."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1016\/j.cofs.2017.02.005","article-title":"New insights on the use of wine yeasts","volume":"13","author":"Comitini","year":"2017","journal-title":"Curr. 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