Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Abstract

GC/MS coupled with multivariate statistical analysis was performed to investigate metabolic differences between mulberry wines fermented with Saccharomyces cerevisiae JIS (KCCM 43338), Saccharomyces cerevisiae K1-V1116, and Saccharomyces bayanus EC-1118. The mulberry samples were crushed, and equal volumes of water were added to the must. Sugar was then added to adjust the must to 22.5 °Brix. Following fermentation of the mulberry fruit using different yeasts, differences in the consumption of soluble solids were observed during fermentation, but the final ethanol concentrations in the wines were similar for all samples, ranging from 10.4% to 11.4%. In addition, the glucose intensities of the fermented wines were similar for all samples. Following alcohol fermentation, principal component analysis and partial least squares-discriminant analysis score plots showed a clear separation, indicating that the metabolites of mulberry wine differed depending on the yeast employed. The obtained results therefore show that the different yeasts employed for wine production exert a strong influence on the metabolic profile of the wine. Furthermore, it was confirmed that Saccharomyces cerevisiae JIS can be used as a yeast for wine production. This study highlights the applicability of GC/MS-based metabolomics for evaluating the metabolic profiles of mulberry wine during fermentation.