Targeted H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus.

This study aimed to explore the non-volatile metabolomic variability of a large panel of strains (44) belonging to the Saccharomyces cerevisiae and Saccharomyces uvarum species in the context of the wine alcoholic fermentation. For the S. cerevisiae strains flor, fruit and wine strains isolated from different anthropic niches were compared.

Endo metabolomic profiling of and wine yeasts reveals a positive correlation between intracellular metabolite load and the specific glycolytic flux during wine fermentation.

This study explored the intracellular metabolic variations between 17 strains of belonging to two different genetic populations: and wine yeasts, in the context of alcoholic fermentation. These two populations are closely related as they share the same ecological niche but display distinct genetic characteristics. A protocol was developed for intracellular metabolites extraction and H-NMR analysis.

New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation.

In the context of climate change, the chemical composition of wines is characterized by a massive drop of malic acid concentration in grape berries. Then wine professionals have to find out physical and/or microbiological solutions to manage wine acidity. The aim of this study is to develop wine Saccharomyces cerevisiae strains able to produce significant amount of malic acid during the alcoholic fermentation.

Flor Yeasts Rewire the Central Carbon Metabolism During Wine Alcoholic Fermentation.

The identification of natural allelic variations controlling quantitative traits could contribute to decipher metabolic adaptation mechanisms within different populations of the same species. Such variations could result from human-mediated selection pressures and participate to the domestication. In this study, the genetic causes of the phenotypic variability of the central carbon metabolism of were investigated in the context of the enological fermentation.

Marker Assisted Selection of Malic-Consuming Strains for Winemaking. Efficiency and Limits of a QTL's Driven Breeding Program.

Natural yeast strains exhibit very large genotypic and phenotypic diversity. Breeding programs that take advantage of this characteristic are widely used for selecting starters for wine industry, especially in the recent years when winemakers need to adapt their production to climate change. The aim of this work was to evaluate a marker assisted selection (MAS) program to improve malic acid consumption capacity of in grape juice.