Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time

It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inoculation leads to the formation of new compounds, reflecting a reshuffling of yeast metabolism linked to interaction mechanisms. Among the modifications observed, metabolomic unravels deep changes in nitrogen metabolism due to yeast-yeast interactions and suggests that the redistribution pattern affects two different routes, the pentose phosphate and the amino acid synthesis pathways.

Automated summary

Understanding the molecular characteristics and chemical transformations during yeast-yeast interactions is crucial. Non-targeted metabolomics was used to analyze the composition of grape must during sequential fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae. The results showed that S yeasts dominate the fermentation process and lead to the formation of new compounds through reshuffling of yeast metabolism. Metabolomic analysis revealed significant changes in nitrogen metabolism due to yeast-yeast interactions.