AI Article Synopsis
- The study examined how different yeast co-inoculations affect the chemical makeup and taste of Chardonnay wine, revealing new aromatic profiles that pure cultures alone could not achieve.
- Key components like esters, fatty acids, and phenols were significantly influenced by yeast interactions, leading to distinct sensory experiences compared to pure cultures.
- Advanced mass spectrometry techniques identified numerous biomarkers from the co-cultures, emphasizing that the changes in wine composition were largely linked to nitrogen metabolism.
Article 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 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.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9947296 | PMC |
| http://dx.doi.org/10.3389/fmicb.2022.1032842 | DOI Listing |
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