WAC 2022 banner
IVES 9 IVES Conference Series 9 WAC 9 WAC 2022 9 3 - WAC - Posters 9 Impact of strain and inoculation time on yeasts interactions: mass spectrometry-based study.

Impact of strain and inoculation time on yeasts interactions: mass spectrometry-based study.

Abstract

Under oenological conditions, when yeasts grow simultaneously during alcoholic fermentation, they often do not coexist passively, and in most cases, physiological and metabolic interactions are established between them. They interact by producing unpredictable compounds and fermentation products that can affect the chemical composition of the wine and therefore alter its aromatic and sensory profile. With its great resolution and excellent mass accuracy, ultrahigh resolution mass spectrometry (uHRMS) is the perfect tool to analyze the yeast metabolome at the end of alcoholic fermentation.

In this study, we aimed to characterize different non-Saccharomyces (NS) yeast species and to study the influence of these strains in sequential cultures with Saccharomyces cerevisiae (S). We show that tremendous differences exist between species in terms of metabolites, and we could clearly differentiate wines according to the yeast strain used in single cultures and markers, which reflect important differences between the yeast species. uHRMS was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. Single cultures could be easily discriminated from sequential cultures based on their metabolite profile. New metabolites appeared in wines from sequential fermentation compared to single fermentation. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. The wine composition of sequential culture is not only the addition of metabolites from each species but is the result of complex interactions. Co-inoculation leads to the formation of new compounds, reflecting a reshuffling of yeast metabolism linked to interaction mechanisms.

DOI:

Publication date: June 27, 2022

Issue: WAC 2022

Type: Article

Authors

Roullier-Gall, Chloé, Bordet, Fanny, David, Vanessa, Schmitt-Kopplin, Philippe, Alexandre, Hervé

Presenting author

Roullier-Gall, Chloé – UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France

UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France | UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France | Comprehensive Foodomics Platform, Chair of Analytical Food Chemistry, Technische Universität München, Freising, Germany; Research Unit Analytical BioGeoChemistry, Department of Environmental Sciences, Helmholtz Zentrum München, Neuherberg, Germany | UMR PAM Université de Bourgogne/AgroSup Dijon, Institut Universitaire de la Vigne et du Vin, Jules Guyot, Dijon, France

Contact the author

Keywords

Yeast, interactions, mass spectrometry, metabolomics

Tags

IVES Conference Series | WAC 2022

Citation

Related articles…

Prosensorial potential of new fungi-resistant varieties in modern oenology

The introduction into the Italian wine supply chain of the latest generation of fungi-resistant grapevine varieties, endowed with a greater or lesser strong resistance to downy and powdery mildews, represents a valid tool of making viticulture more sustainable, particularly in northern regions of the peninsula, where climatic conditions accentuate the pressure of fungal diseases. However, the affirmation of resistant varieties is a function of their agronomic value, as well as of their oenological and sensorial value. The purpose of this study was to evaluate in detail the sensory potential of the new resistant varieties, in order to understand their real possibility of inclusion in the modern global enological context.

Read More

Evolution of oak barrels C-glucosidic ellagitannins in model wine solution

Oak wood has a significant impact on the chemical composition of wine, leading to transformations that influence its organoleptic properties, such as its aroma, structure, astringency, bitterness and color. Among the main extractible non-volatile polyphenol compounds released from oak wood, the ellagitannins are found [1].

Read More

Sensory changes in wines associated with the ripening of Grenache grapes from vineyards in different climatic zones

Climate change is introducing a high variability on grape ripening, causing uncertainty, excessive spending on pesticides and eventually frustrating results in terms of the quality of the vintage, with the increasingly frequent appearance of aromatic problems associated with overripeness, raisining and greenness, which sometimes only appear in bottled wines.

Read More

The impact of differences in soil texture within a vineyard on vine development and wine quality

Marlborough Sauvignon Blanc has rapidly gained an international reputation for style and quality. The extent to which this can be attributed to the climate, soils or vineyard management is at present unclear. However, the young alluvial soils of the Wairau Plains are considered to play an important role in determining this unique wine style. Marked changes in soil texture occur on the Wairau Plains over short distances.

Read More

Comportamiento de la variedade “Touriga Nacional” en la Región Demarcada del Douro, en diferentes condiciones climáticas y edáficas

A Região Demarcada do Douro, oferece uma diversidade geográfica, climática e biológica (grande número de castas em cultivo) extremamente grande e complexa, originando vinhas

Read More