2026-06-17T16:41:01Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/99762025-01-22T01:05:22Zcom_10259_4862com_10259_5086com_10259_2604col_10259_4863

Vion, Charlotte Le Mao, Ines Yeramian Hakim, Nadine Muro, Maïtena Bernard, Margaux Da Costa, Grégory Richard, Tristan 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. « 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). application/pdf eng Elsevier Food Microbiology. 2024, V. 120, 104463 https://doi.org/10.1016/j.fm.2024.104463 Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess 1H NMR Fermenting yeast Wine metabolome Malic acid Flor and wine yeast strain Microbiología alimentaria Vinificación Food-Microbiology Wine and wine making Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion Food Microbiology 120 104463