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Bordet, F.* ; Roullier-Gall, C.* ; Ballester, J.* ; Vichi, S.* ; Quintanilla-Casas, B.* ; Gougeon, R.D.* ; Julien-Ortiz, A.* ; Schmitt-Kopplin, P. ; Alexandre, H.*

Different wines from different yeasts? “Saccharomyces cerevisiae intraspecies differentiation by metabolomic signature and sensory patterns in wine”.

Microorganisms 9:2327 (2021)
Verlagsversion DOI PMC
Open Access Gold
Creative Commons Lizenzvertrag
Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.
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Publikationstyp Artikel: Journalartikel
Dokumenttyp Wissenschaftlicher Artikel
Korrespondenzautor
Schlagwörter Chardonnay Wine ; Metabolomic ; Saccharomyces Cerevisiae ; Sensory Analysis ; Volatile Compounds ; Yeast; Red Wines; Microbial Metabolomics; Assimilable Nitrogen; Mass-spectrometry; Aroma Compounds; Strain; Fermentation; Volatile; Discrimination; Performance
ISSN (print) / ISBN 2076-2607
e-ISSN 2076-2607
Zeitschrift Microorganisms
Quellenangaben Band: 9, Heft: 11, Seiten: , Artikelnummer: 2327 Supplement: ,
Verlag MDPI
Verlagsort Basel
Nichtpatentliteratur Publikationen
Begutachtungsstatus Peer reviewed
Institut(e) Research Unit Analytical BioGeoChemistry (BGC)
Förderungen Conseil régional de Bourgogne-Franche-Comté
European Commission