Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus

This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from...

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Autores: Vion, Charlotte, Le Mao, Ines, Yeramian Hakim, Nadine, Muro, Maïtena, Bernard, Margaux, Da Costa, Grégory, Richard, Tristan, Marullo, Philippe
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2024
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/9976
Acceso en línea:http://hdl.handle.net/10259/9976
Access Level:acceso abierto
Palabra clave:1H NMR
Fermenting yeast
Wine metabolome
Malic acid
Flor and wine yeast strain
Microbiología alimentaria
Vinificación
Food-Microbiology
Wine and wine making
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spelling Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genusVion, CharlotteLe Mao, InesYeramian Hakim, NadineMuro, MaïtenaBernard, MargauxDa Costa, GrégoryRichard, TristanMarullo, Philippe1H NMRFermenting yeastWine metabolomeMalic acidFlor and wine yeast strainMicrobiología alimentariaVinificaciónFood-MicrobiologyWine and wine makingThis study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on acidity management by using natural grape juices showing opposite level of acidity. A 1H NMR based metabolomics approach was developed for quantifying fifteen wine metabolites that showed important quantitative variability within the strains. Thanks to the robustness of the assay and the low amount of sample required, this tool is relevant for the analysis of the metabolomic profile of numerous wines. The S. cerevisiae and S. uvarum species displayed significant differences for malic, succinic, and pyruvic acids, as well as for glycerol and 2,3-butanediol production. As expected, S. uvarum showed weaker fermentation fitness but interesting acidifying properties. The three groups of S. cerevisiae strains showed different metabolic profiles mostly related to their production and consumption of organic acids. More specifically, flor yeast consumed more malic acid and produced more acetic acid than the other S. cerevisiae strains which was never reported before. These features might be linked to the ability of flor yeasts to shift their metabolism during wine oxidation.« This study received financial support from the French government in the framework of the IdEX Bordeaux University "Investments for the Future" program/GPR Bordeaux Plant Sciences ». PM received a financial support from Aquitaine lander: program MEGAVIP, 2020–2023. This work was supported by the Bordeaux Metabolome Facility and MetaboHUB (ANR-11-INBS-0010 project).Elsevier202520252024info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/9976reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésFood Microbiology. 2024, V. 120, 104463https://doi.org/10.1016/j.fm.2024.104463Attribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/99762026-05-28T07:56:11Z
dc.title.none.fl_str_mv Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
title Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
spellingShingle Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
Vion, Charlotte
1H NMR
Fermenting yeast
Wine metabolome
Malic acid
Flor and wine yeast strain
Microbiología alimentaria
Vinificación
Food-Microbiology
Wine and wine making
title_short Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
title_full Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
title_fullStr Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
title_full_unstemmed Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
title_sort Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
dc.creator.none.fl_str_mv Vion, Charlotte
Le Mao, Ines
Yeramian Hakim, Nadine
Muro, Maïtena
Bernard, Margaux
Da Costa, Grégory
Richard, Tristan
Marullo, Philippe
author Vion, Charlotte
author_facet Vion, Charlotte
Le Mao, Ines
Yeramian Hakim, Nadine
Muro, Maïtena
Bernard, Margaux
Da Costa, Grégory
Richard, Tristan
Marullo, Philippe
author_role author
author2 Le Mao, Ines
Yeramian Hakim, Nadine
Muro, Maïtena
Bernard, Margaux
Da Costa, Grégory
Richard, Tristan
Marullo, Philippe
author2_role author
author
author
author
author
author
author
dc.subject.none.fl_str_mv 1H NMR
Fermenting yeast
Wine metabolome
Malic acid
Flor and wine yeast strain
Microbiología alimentaria
Vinificación
Food-Microbiology
Wine and wine making
topic 1H NMR
Fermenting yeast
Wine metabolome
Malic acid
Flor and wine yeast strain
Microbiología alimentaria
Vinificación
Food-Microbiology
Wine and wine making
description This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared. This phenotypic survey was achieved with a special focus on acidity management by using natural grape juices showing opposite level of acidity. A 1H NMR based metabolomics approach was developed for quantifying fifteen wine metabolites that showed important quantitative variability within the strains. Thanks to the robustness of the assay and the low amount of sample required, this tool is relevant for the analysis of the metabolomic profile of numerous wines. The S. cerevisiae and S. uvarum species displayed significant differences for malic, succinic, and pyruvic acids, as well as for glycerol and 2,3-butanediol production. As expected, S. uvarum showed weaker fermentation fitness but interesting acidifying properties. The three groups of S. cerevisiae strains showed different metabolic profiles mostly related to their production and consumption of organic acids. More specifically, flor yeast consumed more malic acid and produced more acetic acid than the other S. cerevisiae strains which was never reported before. These features might be linked to the ability of flor yeasts to shift their metabolism during wine oxidation.
publishDate 2024
dc.date.none.fl_str_mv 2024
2025
2025
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/9976
url http://hdl.handle.net/10259/9976
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Food Microbiology. 2024, V. 120, 104463
https://doi.org/10.1016/j.fm.2024.104463
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,81155

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