000132780 001__ 132780
000132780 005__ 20240315113107.0
000132780 0247_ $$2doi$$a10.1016/j.foodchem.2024.138391
000132780 0248_ $$2sideral$$a137698
000132780 037__ $$aART-2024-137698
000132780 041__ $$aeng
000132780 100__ $$aBordet, Fanny
000132780 245__ $$aImpact of Saccharomyces cerevisiae yeast inoculation mode on wine composition
000132780 260__ $$c2024
000132780 5060_ $$aAccess copy available to the general public$$fUnrestricted
000132780 5203_ $$aInoculation modes are known to affect yeast behavior. Here, we characterized the impact of ADY and pre-culturing on the composition of the resulting wine, fermented by four commercial strains of Saccharomyces cerevisiae. Classical oenological parameters were not affected by the yeast inoculation mode. Using an untargeted metabolomic approach, a significant distinction in wine composition was noted regardless of the strain between the two inoculation modes, each associated with a specific metabolomic signature. 218 and 895 biomarkers were annotated, respectively, for ADYs associated with the preservation of wine polyphenols, and for pre-cultures related to the modulation of yeast nitrogen metabolism. Volatilome analysis revealed that the ester family was that most impacted by the inoculation mode whatever the strain. Ester production was enhanced in ADY condition. For the first time, the complete reprogramming of the yeast metabolism was revealed as a function of yeast preparation, which significantly impacts its volatilome and exometabolome.
000132780 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000132780 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000132780 700__ $$aRomanet, Rémy
000132780 700__ $$aBahut, Florian
000132780 700__ $$0(orcid)0000-0002-4353-2483$$aFerreira, Vicente$$uUniversidad de Zaragoza
000132780 700__ $$0(orcid)0000-0002-7967-7254$$aPeña del Olmo, Cristina$$uUniversidad de Zaragoza
000132780 700__ $$aJulien-Ortiz, Anne
000132780 700__ $$aRoullier-Gall, Chloé
000132780 700__ $$aAlexandre, Hervé
000132780 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000132780 773__ $$g441 (2024), 138391 [10 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000132780 8564_ $$s2339533$$uhttps://zaguan.unizar.es/record/132780/files/texto_completo.pdf$$yVersión publicada
000132780 8564_ $$s2601739$$uhttps://zaguan.unizar.es/record/132780/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000132780 909CO $$ooai:zaguan.unizar.es:132780$$particulos$$pdriver
000132780 951__ $$a2024-03-15-08:49:25
000132780 980__ $$aARTICLE