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Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.
Food Chem. 374:131732 (2022)
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
ISSN (print) / ISBN
0308-8146
e-ISSN
1873-7072
Zeitschrift
Food Chemistry
Quellenangaben
Band: 374,
Artikelnummer: 131732
Verlag
Elsevier
Verlagsort
Amsterdam [u.a.] ; Jena
Nichtpatentliteratur
Publikationen
Begutachtungsstatus
Peer reviewed
Institut(e)
Research Unit Analytical BioGeoChemistry (BGC)
Förderungen
Regional Council of Bourgogne-Franche-Comte, the "Fonds Europeen de Developpement Regional (FEDER) Metabolom