Design of a new model yeast consortium for ecological studies of enological fermentation
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Abstract
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detectable up to 72 hours in our consortium
Do you mention anywhere how the time points in your lab fermentations relate to fermentation timescales in winemaking? It is hard to know what 72 hours means in this context
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insights gained from studying population dynamics might provide strategies to mitigate fermentations by managing the yeast population.
It could be nice to give an example of how you imagine winemakers might use this information. E.g. Do you imagine that they may reinoculate certain species during the fermentation if an important species has died off?
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overproduction acetic
overproduction of acetic
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metabolite
metabolites*
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S. cerevisiae. Hu: H. uvarum, Lt: L. thermotolerans, Sb: S. bacillaris, Td: T. delbrueckii, Sc: S. cerevisi
It looks like you may have space here to write out these names within the figure so that the reader doesn't need to reference the legend
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aforementionned consortium was developped
aforementioned* developed*
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.
Do you know how the dynamics discussed in this paragraph relate to what was seen in real wine fermentations? Do any of the 11 papers you referenced previously look at dynamics over time and how do these results compare?
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since they
It looks like you are missing the end of this sentence
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Then, the initial abundance for each species was determined from their natural initial abundance in must and early stages of fermentation
It might be worth moving this sentence earlier in the paragraph- as I was reading it I was trying to figure out what timepoint you were using from the articles to determine abundance. The sentence before this one is also redundant with the beginning of this paragraph and the beginning of the next paragraph
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Consequently, an increasing number of studies on wine microbial ecology, ranging from investigation on the factors influencing yeast and bacterial diversity in grape must, such as climate and vine management (Bokulich et al., 2014; Grangeteau et al., 2017; Bagheri et al., 2018), to the mechanisms of interactions involved between the different species (Bordet et al., 2020)
Something seems to be missing in this sentence. Maybe ' Consequently, there has been an increasing number of studies on wine microbial ecology, ranging from investigation on the factors influencing yeast and bacterial diversity in grape must, such as climate and vine management (Bokulich et al., 2014; Grangeteau et al., 2017; Bagheri et al., 2018), to the mechanisms of interactions involved between the different species (Bordet et al., 2020) ' ?
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six wine yeasts species
Can you describe where the parent strains came from? Were these isolated from wine fermentations or other fermentations? Are they commercial strains or wild isolates?
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