dataset of the data obtained for publication: Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii

The data collected in this dataset correspond to fermentations carried out in synthetic must with 200 grams of sugars per liter and an assimilable nitrogen concentration of 300 grams/liter.The fermentations were carried out to study the competition between strains co-inoculated in the same medium. Therefore, for each strain (8 different strains of S. cerevisiae), a fermentation was carried out in triplicate for the strain in monoculture and in competition with CR85 (strain of S. kudriavzevii). Sheet 1 shows the values measured by HPLC, with values throughout fermentation for glucose, fructose, glycerol, acetic acid, citric acid, tartaric acid, malic acid, succinic acid, lactic acid, alpha-ketoglutarate, 2-3 butanediol, and erythritol. Sheet two shows the remaining concentration of each amino acid in the medium at different analysis points (data obtained to determine amino acid consumption). The sheets named with the names of the strains show the percentage of each of the strains in competition throughout fermentation. They were studied to see which of the strains prevailed.