Peptone

Verdejo grapes were harvested from three different vineyards located in the AO Rueda during two vintages. Meteorological data are detailed in Figure S1. The work in the vineyards, belonging to Belondrade’s winery, located in the town of La Seca (Valladolid, Spain), was carried out according to ecological viticulture. Yeasts were isolated from spontaneously fermented musts in the Belondrade winery at different stages of the fermentation process (freshly crushed grape must, CM; racked must, RM; start of fermentation, SF; tumultuous fermentation, TF; end of fermentation, EF) on YPD agar containing 1% (w/v) yeast extract (Biolife, Milano, Italy), 2% (w/v) peptone (Panreac, Barcelona, Spain), 2% (w/v) dextrose (Scharlab, Barcelona, Spain), 2% (w/v) agar (Scharlab).

C. albicans YP0037, C. glabrata YP0937, C. parapsilosis YP0515, Candida krusei YP0338, T. rubrum IMF028, T. mentagrophytes IMF029, Aspergillus niger IMF005, Fusarium oxysporum IMF033, and Alternaria alternata IMF030 were obtained from the Clinical Yeast Collection—University of Coimbra (CYCUC) of the Institute of Microbiology of the Faculty of Medicine of the University of Coimbra. The fungal strains of Aspergillus fumigatus CBS 500.90 and Alternaria infectoria CBS 137.90 CBS were obtained from CBS-KNAW Fungal Biodiversity Centre (Utrecht, The Netherlands).
Yeast strains were grown on yeast extract peptone Dextrose (YPD) agar plates with the following composition: 0.5% yeast extract (Panreac, Barcelona, Spain), 1% peptone (Panreac), 2% agar (VWR, Leuven, Belgium, and 2% glucose (Sigma-Aldrich, St. Louis, MO, USA) (w/v). Yeasts were inoculated and incubated at 30 °C for 24 h.
Filamentous fungi strains were grown on Potato Dextrose agar (PDA; Difco). T. rubrum, T. mentagrophytes, A. fumigatus, A. niger, and F. oxysporum were inoculated and incubated at 30 °C for a week. A. alternata and A. infectoria were inoculated and incubated at 28 °C for a week, with alternating 16 h light and 8 h dark cycle under a BLB blacklight blue lamp (15 W), as previously described [31 (link)].

Sodium alginate was supplied from Ceamsa (Spain) (Food Grade:FG; medium viscosity 400 mPas) and it was the primary ingredient in all coating solutions. Calcium chloride, and Propylene glycol (USP Grade) were purchased from Guinama (Spain). Citral was provided by Sigma-Aldrich (Spain) (purity ≥ 96%, FG), citronella oil was purchased from Fagron Iberica (Spain) and it consisted mainly of geraniol (43.22%-45.02%), citronellal (11.65%-17.13%), citronellol (7.05%-8.14%), geranial (7.98%-12.63%), neral (6.01%-8.45%), geranyl acetate (4.22%-5.45%) and elemol (1.22%-5.98%). Tween 80 (USP) was purchased from Panreac (Spain). Escherichia coli (E. coli, 516 strain 11.1) provided by the University of Barcelona and Listeria monocytogenes (L. monocytogenes, 911 strain 21.1) from the Spanish Type Culture Collection (Spain), were used in this study. Finally, Growth media Tryptone Soy Agar (TSA) and Peptone were purchased from Panreac.