Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

► During the alcoholic wine fermentation, Saccharomyces niche construction via ethanol production does not provide a clear ecological advantage (at least not until the ethanol concentration exceeds 9%), whereas a temperature rise (above 15 °C) does give S. cerevisiae a considerable advantage. ► The initial frequency of S. cerevisiae in the grape must considerably influences the time it needs to impose itself throughout the alcoholic fermentation. ► The application of low temperatures in the wine industry could favor the growth and survival of non-Saccharomyces species for a longer period of time.