000125277 001__ 125277
000125277 005__ 20241125101148.0
000125277 0247_ $$2doi$$a10.3389/fmicb.2022.1032842
000125277 0248_ $$2sideral$$a132927
000125277 037__ $$aART-2023-132927
000125277 041__ $$aeng
000125277 100__ $$aBordet, F.
000125277 245__ $$aExpanding the diversity of Chardonnay aroma through the metabolic interactions of Saccharomyces cerevisiae cocultures
000125277 260__ $$c2023
000125277 5060_ $$aAccess copy available to the general public$$fUnrestricted
000125277 5203_ $$aYeast 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.
000125277 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000125277 590__ $$a4.0$$b2023
000125277 592__ $$a1.065$$b2023
000125277 591__ $$aMICROBIOLOGY$$b53 / 161 = 0.329$$c2023$$dQ2$$eT1
000125277 593__ $$aMicrobiology (medical)$$c2023$$dQ1
000125277 593__ $$aMicrobiology$$c2023$$dQ1
000125277 594__ $$a7.7$$b2023
000125277 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000125277 700__ $$aRomanet, R.
000125277 700__ $$aBahut, F.
000125277 700__ $$aBallester, J.
000125277 700__ $$aEicher, C.
000125277 700__ $$0(orcid)0000-0002-7967-7254$$aPeña, C.$$uUniversidad de Zaragoza
000125277 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, V.$$uUniversidad de Zaragoza
000125277 700__ $$aGougeon, R.
000125277 700__ $$aJulien-Ortiz, A.
000125277 700__ $$aRoullier-Gall, C.
000125277 700__ $$aAlexandre, H.
000125277 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000125277 773__ $$g13 (2023), 1032842 [15 pp.]$$pFront. microbiol.$$tFrontiers in Microbiology$$x1664-302X
000125277 8564_ $$s7822173$$uhttps://zaguan.unizar.es/record/125277/files/texto_completo.pdf$$yVersión publicada
000125277 8564_ $$s1969639$$uhttps://zaguan.unizar.es/record/125277/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000125277 909CO $$ooai:zaguan.unizar.es:125277$$particulos$$pdriver
000125277 951__ $$a2024-11-22-12:05:38
000125277 980__ $$aARTICLE