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Roullier-Gall, C.* ; Bordet, F.* ; David, V.* ; Schmitt-Kopplin, P. ; Alexandre, H.*

Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.

Food Chem. 374:131732 (2022)
Postprint DOI PMC
Open Access Green
It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inoculation leads to the formation of new compounds, reflecting a reshuffling of yeast metabolism linked to interaction mechanisms. Among the modifications observed, metabolomic unravels deep changes in nitrogen metabolism due to yeast-yeast interactions and suggests that the redistribution pattern affects two different routes, the pentose phosphate and the amino acid synthesis pathways.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Schlagwörter Chardonnay Wine ; Inoculation Time ; Metabolomics ; Sequential Fermentation ; Yeast-yeast Interaction; Non-saccharomyces; Fermentation; Cerevisiae; Populations; Mechanisms; Dominance; Profile; Single
Sprache englisch
Veröffentlichungsjahr 2022
Prepublished im Jahr 2021
HGF-Berichtsjahr 2021
ISSN (print) / ISBN 0308-8146
e-ISSN 1873-7072
Zeitschrift Food Chemistry
Quellenangaben Band: 374, Heft: , Seiten: , Artikelnummer: 131732 Supplement: ,
Verlag Elsevier
Verlagsort Amsterdam [u.a.] ; Jena
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit BioGeoChemistry and Analytics (BGC)
POF Topic(s) 30202 - Environmental Health
Forschungsfeld(er) Environmental Sciences
PSP-Element(e) G-504800-001
Förderungen Regional Council of Bourgogne-Franche-Comte, the "Fonds Europeen de Developpement Regional (FEDER) Metabolom
DOI 10.1016/j.foodchem.2021.131732
WOS ID WOS:000766435800010
Scopus ID 85120491252
PubMed ID 34875436
Erfassungsdatum 2021-12-22
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