Different Wines from Different Yeasts? "Saccharomyces cerevisiae Intraspecies Differentiation by Metabolomic Signature and Sensory Patterns in Wine".

Fanny Bordet,Philippe Schmitt Kopplin,Jordi Ballester,Régis D Gougeon,Beatriz Quintanilla-Casas,Hervé Alexandre,Anne Julien-Ortiz,Stefania Vichi,Chloé Roullier-Gall

doi:10.3390/microorganisms9112327

Abstract

Alcoholic fermentation is known to be a key stage in the winemaking process that directly impacts the composition and quality of the final product. Twelve wines were obtained from fermentations of Chardonnay must made with twelve different commercial wine yeast strains of Saccharomyces cerevisiae. In our study, FT-ICR-MS, GC-MS, and sensory analysis were combined with multivariate analysis. Ultra-high-resolution mass spectrometry (uHRMS) was able to highlight hundreds of metabolites specific to each strain from the same species, although they are characterized by the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. The modulation of primary metabolism was also noted at the volatilome and sensory levels. Sensory analysis allowed us to classify wines into three groups based on descriptors associated with white wine. Thirty-five of the volatile compounds analyzed, including esters, medium-chain fatty acids, superior alcohols, and terpenes discriminate and give details about differences between wines. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. This original combination of metabolomics with the volatilome and sensory approaches provides an integrative vision of the characteristics of a given strain. Metabolomics shine the new light on intraspecific discrimination in the Saccharomyces cerevisiae species.

Highlights

Targeted approaches are mostly used for metabolite analysis in oenology
Strain S7 was a natural hybrid of strain S10 that had been crossed with another Saccharomyces cerevisiae strain, and S6 was a hybrid obtained by UV mutagenesis [30]
Ultra-high-resolution mass spectrometry proved to be a powerful tool for the discrimination of yeast strains of the same species—in this case, Saccharomyces cerevisiae

Summary

Introduction

Targeted approaches are mostly used for metabolite analysis in oenology They do not enable the study of the diversity of metabolites in a matrix, so only a limited number of compounds is considered. These approaches contribute to answering a specific question, while untargeted approaches allow a holistic perspective. Microorganisms 2021, 9, 2327 approaches using high-resolution mass spectrometry (uHRMS) provide a more comprehensive view of the metabolome. Thanks to these high-throughput analyses, it is possible to account for the chemical diversity of a complex matrix and bring to light known compounds and previously unidentified compounds. The impact of ageing [4,6] and the modification of the matrix by oxidation are topics that are widely addressed by this metabolomic approach [7,8,9,10]

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Results

Conclusion