Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

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 <i>Saccharomyces cere...

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Autores principales:	Fanny Bordet, Chloé Roullier-Gall, Jordi Ballester, Stefania Vichi, Beatriz Quintanilla-Casas, Régis D. Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin, Hervé Alexandre
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	yeast <i>Saccharomyces cerevisiae</i> Chardonnay wine metabolomic volatile compounds sensory analysis Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/2f8b509399f44d788c512c81e91e5228
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spelling	oai:doaj.org-article:2f8b509399f44d788c512c81e91e52282021-11-25T18:25:09ZDifferent Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”10.3390/microorganisms91123272076-2607https://doaj.org/article/2f8b509399f44d788c512c81e91e52282021-11-01T00:00:00Zhttps://www.mdpi.com/2076-2607/9/11/2327https://doaj.org/toc/2076-2607Alcoholic 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 <i>Saccharomyces cerevisiae</i>. 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 <i>Saccharomyces cerevisiae</i> species.Fanny BordetChloé Roullier-GallJordi BallesterStefania VichiBeatriz Quintanilla-CasasRégis D. GougeonAnne Julien-OrtizPhilippe Schmitt KopplinHervé AlexandreMDPI AGarticleyeast<i>Saccharomyces cerevisiae</i>Chardonnay winemetabolomicvolatile compoundssensory analysisBiology (General)QH301-705.5ENMicroorganisms, Vol 9, Iss 2327, p 2327 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	yeast <i>Saccharomyces cerevisiae</i> Chardonnay wine metabolomic volatile compounds sensory analysis Biology (General) QH301-705.5
spellingShingle	yeast <i>Saccharomyces cerevisiae</i> Chardonnay wine metabolomic volatile compounds sensory analysis Biology (General) QH301-705.5 Fanny Bordet Chloé Roullier-Gall Jordi Ballester Stefania Vichi Beatriz Quintanilla-Casas Régis D. Gougeon Anne Julien-Ortiz Philippe Schmitt Kopplin Hervé Alexandre Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
description	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 <i>Saccharomyces cerevisiae</i>. 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 <i>Saccharomyces cerevisiae</i> species.
format	article
author	Fanny Bordet Chloé Roullier-Gall Jordi Ballester Stefania Vichi Beatriz Quintanilla-Casas Régis D. Gougeon Anne Julien-Ortiz Philippe Schmitt Kopplin Hervé Alexandre
author_facet	Fanny Bordet Chloé Roullier-Gall Jordi Ballester Stefania Vichi Beatriz Quintanilla-Casas Régis D. Gougeon Anne Julien-Ortiz Philippe Schmitt Kopplin Hervé Alexandre
author_sort	Fanny Bordet
title	Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
title_short	Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
title_full	Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
title_fullStr	Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
title_full_unstemmed	Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”
title_sort	different wines from different yeasts? “<i>saccharomyces cerevisiae</i> intraspecies differentiation by metabolomic signature and sensory patterns in wine”
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/2f8b509399f44d788c512c81e91e5228
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Different Wines from Different Yeasts? “<i>Saccharomyces cerevisiae</i> Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine”

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