Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Fanny Bordet; Rémy Romanet; Florian Bahut; Jordi Ballester; Camille Eicher; Cristina Peña; Vicente Ferreira; Régis Gougeon; Anne Julien-Ortiz; Chloé Roullier-Gall; Hervé Alexandre

doi:10.3389/fmicb.2022.1032842

Expanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures

Front Microbiol. 2023 Feb 9:13:1032842. doi: 10.3389/fmicb.2022.1032842. eCollection 2022.

Authors

Fanny Bordet^{1

2}, Rémy Romanet¹, Florian Bahut^{1

2}, Jordi Ballester³, Camille Eicher¹, Cristina Peña⁴, Vicente Ferreira⁴, Régis Gougeon^{1

5}, Anne Julien-Ortiz², Chloé Roullier-Gall¹, Hervé Alexandre¹

Affiliations

¹ PAM UMR A 02.102, Univ. Bourgogne Franche-Comté, Institut Agro Dijon, IUVV, Dijon, France.
² Lallemand SAS, Blagnac, France.
³ Centre des Sciences du Goût et de l'Alimentation, CNRS, INRAE, Institut Agro, Université Bourgogne Franche-Comté, Dijon, France.
⁴ Dpt. Química Analítica, Facultad de Ciencias, University of Zaragoza, Zaragoza, Spain.
⁵ DIVVA (Développement Innovation Vigne Vin Aliments) Platform/PAM UMR, IUVV, Dijon, France.

Abstract

Yeast co-inoculations in winemaking are often studied in the framework of modulating the aromatic profiles of wines. Our study aimed to investigate the impact of three cocultures and corresponding pure cultures of Saccharomyces cerevisiae on the chemical composition and the sensory profile of Chardonnay wine. Coculture makes it possible to obtain completely new aromatic expressions that do not exist in the original pure cultures attributed to yeast interactions. Esters, fatty acids and phenol families were identified as affected. The sensory profiles and metabolome of the cocultures, corresponding pure cultures and associated wine blends from both pure cultures were found to be different. The coculture did not turn out to be the addition of the two pure culture wines, indicating the impact of interaction. High resolution mass spectrometry revealed thousands of cocultures biomarkers. The metabolic pathways involved in these wine composition changes were highlighted, most of them belonging to nitrogen metabolism.

Keywords: Saccharomyces cerevisiae; fermentation; metabolomics (OMICS); nitrogen metabolism; sensory analisys; volatilome profiles; wine; yeast-yeast interaction.