Data from: Fermentation temperature as a strategy to limit Hanseniaspora uvarum proliferation during spontaneous wine fermentation
Data files
Aug 22, 2026 version files 40.86 KB
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Onetto2026_Figure1_raw_data_final.txt
10.09 KB
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Onetto2026_Figure2_raw_data_final.txt
6.24 KB
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Onetto2026_FigureS1_raw_data_final.txt
19.06 KB
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README.md
5.46 KB
Abstract
Hanseniaspora uvarum is consistently observed as the dominant non-Saccharomyces species in grape juice leading to spontaneous fermentations and is often considered a detrimental factor due to the increased volatile acidity associated with its abundance. This study investigated how fermentation temperature affects the competitive interaction between H. uvarum and Saccharomyces cerevisiae, and how these shifts influence microbial community structure during spontaneous grape juice fermentations. Defined single- and co-inoculated fermentations were conducted across a range of temperatures (17, 23, and 25 °C), and cell abundance was quantified by flow cytometry. In parallel, spontaneous fermentations were monitored using ITS metabarcoding to assess temperature-driven changes in fungal community composition. At 17 °C, H. uvarum dominated early fermentation due to its faster growth rate, resulting in slower sugar consumption and prolonged fermentations. Increasing fermentation temperature enhanced the early growth of S. cerevisiae. Consistent patterns were observed in spontaneous fermentations, where higher temperatures increased the relative abundance of S. cerevisiae and shortened fermentation time. These results demonstrate that fermentation temperature is a major driver of yeast competition and suggest that moderate increases in fermentation temperature may help limit excessive H. uvarum proliferation during spontaneous fermentations.
Dataset DOI: 10.5061/dryad.cfxpnvxp3
This README file was generated on 2026-06-15 by Simon Schmidt.
1. GENERAL INFORMATION
- Title of Dataset: Fermentation temperature as a strategy to limit Hanseniaspora uvarum proliferation during spontaneous wine fermentation
- Author Information
- Principal Investigator Contact Information
- Name: Crisobal A. Onetto
- ORCID: 0000-0003-0875-3093
- The Ohio State University
- Address: Columbus, Ohio, USA
- Email: onetto.3@osu.edu
- Contact Information
- Name: Jane M. McCarthy
- ORCID: NA
- Institution: The Australian Wine Research Institute
- Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
- Email: jane.mccarthy@awri.com.au
- Principal Investigator Contact Information
- Name: Simon A. Schmidt
- ORCID: 0000-0003-1411-4263
- Institution: The Australian Wine Research Institute
- Address: Corner Paratoo Rd and Hartley Grove, Urrbrae, Adelaide, South Australia
- Email: simon.schmidt@awri.com.au
- Principal Investigator Contact Information
- Date of data collection : 2024-01-01 to 2025-12-01
- Geographic location of data collection : Adelaide, South Australia, Australia
- Information about funding sources that supported the collection of the data: Funding by Wine Australia, project number AWR 2202-2.3.1
2. SHARING/ACCESSING INFORMATION
- Licenses/restrictions placed on the data: CC0
- Links to publications that cite or use the data: NA
- Links to other publicly accessible locations of the data: NA
- Links/relationships to ancillary data sets: NA
- Was data derived from another source? No
3. DATA & FILE OVERVIEW
- File List: The following files are contained within the zipped archive:
- Onetto2026_Figure1_raw_data_final.txt
- Onetto2026_Figure2_raw_data_final.txt
- Onetto2026_FigureS1_raw_data_final.txt
4. METHODOLOGICAL INFORMATION
- Description of methods used for collection/generation of data:
All methods are described in the associated manuscript - Methods for processing the data:
Statistical anayses were performed using Graphpad PRISM software version 10.3.1 and R version 4.6.0. - Instrument- or software-specific information needed to interpret the data: none
- Standards and calibration information, if appropriate: NA
- Environmental/experimental conditions: NA
- Describe any quality-assurance procedures performed on the data: NA
- People involved with sample collection, processing, analysis and/or submission:
Cristobal Onetto, Jane McCarthy and Simon Schmidt
5. DATA-SPECIFIC INFORMATION
1. Data for: Onetto2026_Figure1_raw_data_final.txt
Dataset description: Effect of temperature on growth of Hanseniaspora uvarum (Hu) and Saccharomyces cerevisiae (Sc), individually and co-inoculated, in chemically defined grape juice media (CDM).
Number of variables: 8
Number of cases/rows: 175
Variable List:
- time_days, The number of days from the start of the fermentation.
- treatment_temp, The temperature of the fermentation.
- units_treatment_temp, The units for the temperature of the fermentation.
- treatment_inoculation, The organisms used to inoculate the fermentation. Hu; Hanseniaspora uvarum, Sc; Saccharomyces cerevisiae, Hu_Sc; Coinoculation of Hu and Sc.
- analyte, The name of the analyte measured.
- units_analyte, The units of the measured analyte.
- rep, The technical replicate number of the sample.
- value, The numerical value of the analyte concentration.
Missing data codes:
NA, not available
ND, not determined
Specialized formats or other abbreviations used: NA
2. Data for: Onetto2026_Figure2_raw_data_final.txt
Dataset description: Microbial dynamics of a spontaneous Chardonnay grape must fermentation conducted at 17 °C, 23 °C, and 25 °C.
Number of variables: 7
Number of cases/rows: 121
Variable List:
- time_days, The number of days from the start of the fermentation.
- treatment_temp, The temperature of the fermentation.
- units_treatment_temp, The units for the temperature of the fermentation.
- analyte, The name of the analyte measured.
- units_analyte, The units of the measured analyte.
- rep, The technical replicate number of the sample.
- value, The numerical value of the analyte concentration.
Missing data codes:
NA, not available
ND, not determined
Specialized formats or other abbreviations used: NA
3. Data for: Onetto2026_FigureS1_raw_data_final.txt
Dataset description: Assessment of the impact of a freeze-thaw cycle on the fermentation performance and yeast population of a spontaneously fermented Chardonnay grape must.
Number of variables: 6
Number of cases/rows: 334
Variable List:
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treatment, The treatment applied to the juice before fermentation, fresh or frozen.
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time_hours, The number of hours from the start of the fermentation.
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analyte, The name of the analyte measured.
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units_analyte, The units of the measured analyte.
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rep, The technical replicate number of the sample.
-
value, The numerical value of the analyte concentration.
Missing data codes:
NA, not available
ND, not determinedSpecialized formats or other abbreviations used: NA