2026-06-29T21:06:13Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/99762025-01-22T01:05:22Zcom_10259_4862com_10259_5086com_10259_2604col_10259_4863
Repositorio Institucional de la Universidad de Burgos
author
Vion, Charlotte
author
Le Mao, Ines
author
Yeramian Hakim, Nadine
author
Muro, Maïtena
author
Bernard, Margaux
author
Da Costa, Grégory
author
Richard, Tristan
author
Marullo, Philippe
2025-01-21T11:07:02Z
2025-01-21T11:07:02Z
2024-06
0740-0020
http://hdl.handle.net/10259/9976
10.1016/j.fm.2024.104463
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.
eng
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
1H NMR
Fermenting yeast
Wine metabolome
Malic acid
Flor and wine yeast strain
Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
info:eu-repo/semantics/article
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URL
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Vion-fm_2024.pdf