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IVES 9 IVES Conference Series 9 PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

PROFILING OF LIPIDS IN WINES FROM MONOCULTURE FERMENTATION WITH INDIGENOUS METSCHNIKOWIA YEAST SPECIES

Abstract

Lipids are a diverse group of organic compounds essential for living systems. They are vital compounds for yeast which makes them an important modulator of yeast metabolism in alcoholic fermentation. This study presents a comprehensive lipidome analysis of wine samples from the Vitis vinifera L., Maraština. The fermentation trails were set up in monoculture with different indigenous yeast strains selected from a collection of native yeasts established at the Institute for Adriatic Crops and Karst Reclamation in 2021, previously isolated from Croatian Maraština grapes: Metschnikowia pulcherrima, Metshnikowia sinensis/shanxiensis , and Metschnikowia chyrsoperlae. Commercial yeast M. pulcherrima FLAVIA served to control fermentation. Regarding the good sensitivity, specificity, and dynamic range of the UHPLC–MS/MS method, different classes of lipids were identified and quantified: free saturated fatty acids (6), free unsaturated fatty acids (5), triterpenoid (1), glycerophospholipid (1), glycerolipid (1), and free fatty acid esters (6). Methyl stearate was the only compound that is identified and quantified in wine but not found in must. The most abundant lipid compound in the Maraština musts and all experimental Maraština wines was palmitic acid (C16:0). Fermentation trials with M. chyrsoperlae yeast strain showed the highest concentrations of glycerolipid, triterpenoid, and free fatty acids. Mystric, linoleic acid, and glycerophospholipid had the highest concentrations in the fermentation with the M. sinensis/shanxiensis yeast strain, whereas M. pulcherima dominated in the production of ethyl free fatty esters.

 

1. Fahy, E.; Cotter, D.; Sud, M.; Subramaniam, S. Lipid classification, structures and tools. Biochim. Biophys.Acta-Mol. Cell Biol. Lipids 2011, 1811, 637-647.
2. Subramaniam, S.; Fahy, E.; Gupta, S.; Sud, M.; Byrnes, R. W.; Cotter, D.; Maurya, M. R. Bioinformatics and systems biology of the lipidome. Chemical Reviews 2011, 111(10), 6452-6490.
3. Pérez-Navarro, J.; Da Ros, A.; Masuero, D.; Izquierdo-Cañas, P. M.; Hermosín-Gutiérrez, I.; Gómez-Alonso, S.; Mattivi, F. LC-MS/MS analysis of free fatty acid composition and other lipids in skins and seeds of Vitis vinifera grape cultivars. Food Research International 2019, 125, 108556.
4. Della Corte, A.; Chitarrini, G.; Di Gangi, Iole M.; Masuero, D.; Soini, E.; Mattivi, F.; Vrhovšek, U. A rapid LC-MS/MS method for quantitative profiling of fatty acids, sterols, glycerolipids, glycerophospholipids and sphingolipids in grapes. Talanta, 2015, 140, 53-61.
5. Masuero, D.; Škrab, D.; Chitarrini, G.; Garcia-Aloy, M.; Franceschi, P.; Sivilotti, P.; Guella, G.; Vrhovsek, U. Grape lipidomics: an extensive profiling thorough UHPLC–MS/MS method. Metabolites 2021, 11(12), 827.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Ana BOBAN¹, Vesna MILANOVIĆ², Urska VRHOVSEK³, Domenico MASUERO³, Zvonimir JURUN¹, Irena BUDIĆ-LETO¹

1. Institute for Adriatic Crops and Karst Reclamation, 21 000 Split, Croatia
2. Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Universit`a Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy
3. Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all’Adige,TN, Italy

Contact the author*

Keywords

lipids, Metschnikowia species, indigenous yeast, Maraština wine

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

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