WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Metabolomic study of mixed Saccharomyces cerevisiae yeast during fermentation

Metabolomic study of mixed Saccharomyces cerevisiae yeast during fermentation

Abstract

Alcoholic fermentation conducted by microorganism is a key step in the production of wine. In this process, interactions between different species of yeast are widely described but their mechanisms are still poorly understood. The interactions studied in wine are mainly between Saccharomyces and non-Saccharomyces species. Therefore, little is known about the mechanisms of interactions between Saccharomyces cerevisiae strains in mixed culture, yet they are major actors that are in part responsible for the metabolic modifications within each strain and therefore for the quality of the final product. In order to better understand interactions occurring between two strains of S. cerevisiae, pure cultures were compared with mixed co-cultures and blend of wines using ultra high-resolution mass spectrometry, LC-MS, GC-MS and sensory analysis. Three mixed were studied, on the same Chardonnay must, each involving a common strain. Ultrahigh -resolution mass spectrometry (uHRMS) revealed important differences between pure cultures and mixed cultures. This work reports that mixed fermentation led to changes in chemical wine composition. Besides, we found that the blends showed a different chemical composition than mixed cultures. This indicates that the co-culture did not consist of the addition of two independent yeast metabolisms but of interaction events.  We also observed that depending on the strain associated to the common strain, there were interaction phenomena of different natures. These findings were further demonstrated by the volatilome study of 65 volatile compounds and sensory analysis. Indeed, a modulation of the volatile composition and sensory profile were noted when both strains were combined but also according to the strains involved in the fermentation.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

FANNY BORDET, Rémy Romanet, Florian Bahut, Jordi Ballester, Cristina Peña, Régis Gougeon, Anne Julien-Ortiz, Philippe Schmitt Kopplin, Chloé Roullier-Gall, Hervé Alexandre

Presenting author

FANNY BORDET – Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon,France-IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France ; Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France

Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon,France-IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France | Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France | Centre des Sciences du Goût et de l’Alimentation, AgroSup Dijon, CNRS, INRA, Université Bourgogne – Franche-Comté, F-21000 Dijon, France | University of Zaragoza, Nutrition, Laboratorio de Análisis del Aroma y Enología (LAAE) Dpt. Química Analítica. Facultad de Ciencias, . 50009 Zaragoza. Spain | Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon,France-IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France | Lallemand SAS, 19 rue des Briquetiers, Blagnac CEDEX, France | German Research Center for Environmental Health, Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Neuherberg, Germany | Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon,France-IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France | Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon,France-IUVV, rue Claude Ladrey, BP 27877, 21078 Dijon CEDEX, France,

Contact the author

Keywords

Saccharomyces cerevisiae – interactions – metabolomic – sensory analysis – volatiles compounds

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Testing the effectiveness of Cell-Wall material from grape pomace as fining agent for red wines

Lately several works highlighted the capacity of grape cell-wall material (CWM) to interact with proanthocyanidins (PA), indicating its potential use as fining agent for red wines.1–4 However, those studies were performed by using purified PAs and very high doses of CWM (almost ten-fold higher than those used in wine industry for other commercial fining agents). The present study focuses on the applicability of CWM from Cabernet sauvignon pomace as fining agent for red wines under real winery conditions. Grapes of cultivar Cabernet sauvignon were harvested at three different maturity levels
(unripe, mature, and overripe) and used for red winemaking. The pomace of such vinifications were used as source of CWM, and applied into red wines at two different concentrations: 0.2 g/L and 2.5 g/L.

Advancing grapevine science through genomic research

The seminar will examine the complexities and prospects of genomic research on Vitis species, characterize by exceptionally high heterozygosity and common interspecific gene flow. The seminar will showcase case studies highlighting the critical role of diploid genome references in grape research, specifically in areas such as aroma development, disease resistance, and domestication traits. It will also address the emerging focus on pangenomes within the Vitis genus, particularly in the context of genetic studies on naturally interbreeding populations.

The effects of antioxidants and gas sparging on New Zealand white wines

This study aims to investigate the effects of different conditions of grape processing or fermentation on the aroma profile of New Zealand white wines.

Green Vineyards: skills development for wine industry personnel: responding to the challenges of climate change

A fair and sustainable society, with a modern, resource-efficient and competitive economy cannot be achieved without a workforce to support it.

A comprehensive and accurate annotation for the grapevine T2T genome 

Addressing the opportunities and challenges of genomics methods in grapevine (Vitis vinifera L.) requires the development of a comprehensive and accurate reference genome and annotation. We aimed to create a new gene annotation for the PN40024 grapevine reference genome by integrating the highly accurate and complete T2T assembly and the manually curated PN40024.v4 annotation. Here, we present a novel workflow to enhance the annotation of the T2T genome by incorporating past community input found in PN40024.v4. The pipeline’s containerization will improve the workflow’s reproducibility and flexibility, facilitating its inclusion as a shared workflow on the Grapedia portal, the grapevine genomics encyclopedia.