Bordet Fanny, Roullier-Gall Chloé, Ballester Jordi, Vichi Stefania, Quintanilla-Casas Beatriz, Gougeon Régis D, Julien-Ortiz Anne, Kopplin Philippe Schmitt, Alexandre Hervé
Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France-Institut Universitaire de la Vigne et du Vin (IUVV), Rue Claude Ladrey, BP 27877, CEDEX, 21078 Dijon, France.
Lallemand SAS, 19 Rue des Briquetiers, CEDEX, 31700 Blagnac, France.
Microorganisms. 2021 Nov 10;9(11):2327. doi: 10.3390/microorganisms9112327.
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 . 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 species.
酒精发酵是酿酒过程中的一个关键阶段，直接影响最终产品的成分和质量。从霞多丽葡萄汁发酵中获得了12种葡萄酒，这些发酵使用了12种不同的商业葡萄酒酵母菌株。在我们的研究中，傅里叶变换离子回旋共振质谱（FT-ICR-MS）、气相色谱-质谱联用（GC-MS）和感官分析与多变量分析相结合。超高分辨率质谱（uHRMS）能够突出同一物种中每个菌株特有的数百种代谢物，尽管它们具有相同的技术性能。此外，还考虑了氮代谢在这种差异中的重要作用。在挥发物组和感官水平上也注意到了初级代谢的调节。感官分析使我们能够根据与白葡萄酒相关的描述符将葡萄酒分为三组。所分析的35种挥发性化合物，包括酯类、中链脂肪酸、高级醇和萜类化合物，能够区分并详细说明葡萄酒之间的差异。因此，同一物种内的表型差异揭示了代谢差异，这些差异导致了参与感官模式调色板的挥发性成分的多样性。代谢组学与挥发物组和感官方法的这种原始结合提供了对给定菌株特征的综合视角。代谢组学为该物种的种内鉴别提供了新的思路。
