Different Wines from Different Yeasts? 'Saccharomyces cerevisiae 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 Saccharomyces cerevisiae. I...

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Autores: Bordet, Fanny, Roullier-Gall, Chloé, Ballester, Jordi, Vichi, S. (Stefania), Quintanilla-Casas, Beatriz, Gougeon, Régis D., Julien-Ortiz, Anne, Schmitt-Kopplin, Philippe, Alexandre, Hervé
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2021
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:2445/184576
Acceso en línea:https://hdl.handle.net/2445/184576
Access Level:acceso abierto
Palabra clave:Vi
Metabolòmica
Avaluació sensorial
Wine
Metabolomics
Sensory evaluation
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spelling Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'Bordet, FannyRoullier-Gall, ChloéBallester, JordiVichi, S. (Stefania)Quintanilla-Casas, BeatrizGougeon, Régis D.Julien-Ortiz, AnneSchmitt-Kopplin, PhilippeAlexandre, HervéViMetabolòmicaAvaluació sensorialWineMetabolomicsSensory evaluationAlcoholic 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 Keywords: yeast; Saccharomyces cerevisiae; Chardonnay wine; metabolomic; volatile compounds; sensory analysisMDPI2022202220212022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/184576Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésReproducció del document publicat a: https://doi.org/10.3390/microorganisms9112327Microorganisms, 2021, vol. 9, num. 11, p. 2327https://doi.org/10.3390/microorganisms9112327cc-by (c) Bordet, Fanny et al., 2021https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:recercat.cat:2445/1845762026-05-29T05:05:01Z
dc.title.none.fl_str_mv Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
title Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
spellingShingle Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
Bordet, Fanny
Vi
Metabolòmica
Avaluació sensorial
Wine
Metabolomics
Sensory evaluation
title_short Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
title_full Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
title_fullStr Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
title_full_unstemmed Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
title_sort Different Wines from Different Yeasts? 'Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine'
dc.creator.none.fl_str_mv Bordet, Fanny
Roullier-Gall, Chloé
Ballester, Jordi
Vichi, S. (Stefania)
Quintanilla-Casas, Beatriz
Gougeon, Régis D.
Julien-Ortiz, Anne
Schmitt-Kopplin, Philippe
Alexandre, Hervé
author Bordet, Fanny
author_facet Bordet, Fanny
Roullier-Gall, Chloé
Ballester, Jordi
Vichi, S. (Stefania)
Quintanilla-Casas, Beatriz
Gougeon, Régis D.
Julien-Ortiz, Anne
Schmitt-Kopplin, Philippe
Alexandre, Hervé
author_role author
author2 Roullier-Gall, Chloé
Ballester, Jordi
Vichi, S. (Stefania)
Quintanilla-Casas, Beatriz
Gougeon, Régis D.
Julien-Ortiz, Anne
Schmitt-Kopplin, Philippe
Alexandre, Hervé
author2_role author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv Vi
Metabolòmica
Avaluació sensorial
Wine
Metabolomics
Sensory evaluation
topic Vi
Metabolòmica
Avaluació sensorial
Wine
Metabolomics
Sensory evaluation
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 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 Keywords: yeast; Saccharomyces cerevisiae; Chardonnay wine; metabolomic; volatile compounds; sensory analysis
publishDate 2021
dc.date.none.fl_str_mv 2021
2022
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/184576
url https://hdl.handle.net/2445/184576
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: https://doi.org/10.3390/microorganisms9112327
Microorganisms, 2021, vol. 9, num. 11, p. 2327
https://doi.org/10.3390/microorganisms9112327
dc.rights.none.fl_str_mv cc-by (c) Bordet, Fanny et al., 2021
https://creativecommons.org/licenses/by/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by (c) Bordet, Fanny et al., 2021
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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