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…

Accumulation of polyphenols in Barbera and Nebbiolo leaves during the vegetative season

Grapevine berries produce thousands of secondary metabolites of diverse chemical nature that have been largely detailed in the past due to their importance for defining wine quality. The wide Vitis vinifera diversity, resulting in thousands of different varieties well detailed in many studies regarding berries, is still not investigated in vegetative organs, leaves in particular. Deepening knowledge related to this aspect could be of great interest for many reasons (for example the possibility of using leaf extract for pharmaceutical, cosmetic and nutrition purposes) but, above all, for understanding the susceptibility of different grapevine varieties to pathogens.

Read More

Reducing chemical use in vineyards. Evidence from the analysis of a national demonstration Network

High quantities of chemicals are applied in the vineyard for pest and disease control. Transition towards low pesticide viticulture is a key issue to improve sustainability. Winegrowers have to gradually change their practices to engage in this transition. This work aims at analysing the pesticide use evolution during transition towards low pesticide vineyards and identify some management options mobilized by winegrowers. To understand the diversity of pathways taken towards agroecological transition, we characterized different types of pesticide use evolution.

Read More

Ancient and recent construction of Terroirs

The local wine as an area identified and recognized is a complex socio-historical reality that calls an effort of observation and theoretical reflection using various social sciences

Read More

Terroir effects from the reflectance spectra of the canopy of vineyards in four viticultural regions

Knowledge of the reflectance spectrum of grape leaves is important to the identification of grape varieties in images of viticultural regions where several cultivars co-exist.

Read More

Quelles cibles moléculaires pourraient expliquer l’effet du terroir sur la composition des baies en sucres et acides?

Le manque de connaissances concernant la physiologie de la maturation du raisin a longtemps interdit d’interpréter l’effet du terroir ou du millésime sur la qualité des vendanges en termes moléculaires. L’hypothèse selon laquelle c’est la perméabilité membranaire qui contrôlerait le sens comme l’intensité du stockage des acides est pourtant déjà ancienne (1). L’étude du transport des acides organiques et de son coût énergétique permet d’avancer certaines hypothèses concemant les sites potentiels de la régulation du contenu en sucres et acides du raisin sous l’effet de paramètres environnementaux.

Read More