The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines
Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how d...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-08-01
|
| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/8/759 |
| _version_ | 1827239014564888576 |
|---|---|
| author | Farhana R. Pinu Lily Stuart Taylan Topal Abby Albright Damian Martin Claire Grose |
| author_facet | Farhana R. Pinu Lily Stuart Taylan Topal Abby Albright Damian Martin Claire Grose |
| author_sort | Farhana R. Pinu |
| collection | DOAJ |
| description | Evidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how different inoculation methods changed the fermentation behaviour and metabolism of a commercial wine yeast. Using a commercial Sauvignon blanc (SB) grape juice, fermentation was carried out with two different inoculum preparation protocols using <i>Saccharomyces cerevisiae</i> X5: rehydration of commercial ADY and preparation of pre-inoculum in a rich laboratory medium. We also determined the effect of different numbers of yeast cells inoculation (varying from 1 × 10<sup>6</sup> to 1 × 10<sup>12</sup>) and successive inoculation on fermentation and end-product formation. The yeast inoculation method and number of cells significantly affected the fermentation time. Principal component analysis (PCA) using 60 wine metabolites showed a separation pattern between wines produced from the two inoculation methods. Inoculation methods influenced the production of amino acids and different aroma compounds, including ethyl and acetate esters. Varietal thiols, 3-mercaptohexanol (3MH), and 4-methyl-4-mercaptopentan-2-one (4MMP) in the wines were affected by the inoculation methods and numbers of inoculated cells, while little impact was observed on 3-mercaptohexyl acetate (3MHA) production. Pathway analysis using these quantified metabolites allowed us to identify the most significant pathways, most of which were related to central carbon metabolism, particularly metabolic pathways involving nitrogen and sulphur metabolism. Altogether, these results suggest that inoculation method and number of inoculated cells should be considered in the production of different wine styles. |
| first_indexed | 2024-03-10T23:56:53Z |
| format | Article |
| id | doaj.art-08a0851393c64647bfce92e0c0191a10 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2025-03-21T21:01:58Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-08a0851393c64647bfce92e0c0191a102024-05-30T14:03:01ZengMDPI AGFermentation2311-56372023-08-019875910.3390/fermentation9080759The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc WinesFarhana R. Pinu0Lily Stuart1Taylan Topal2Abby Albright3Damian Martin4Claire Grose5Biological Chemistry and Bioactives Group, The New Zealand Institute for Plant and Food Research Limited, Auckland 1025, New ZealandViticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New ZealandViticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New ZealandViticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New ZealandViticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New ZealandViticulture and Oenology Group, The New Zealand Institute for Plant and Food Research Limited, Blenheim 7201, New ZealandEvidence from the literature suggests that different inoculation strategies using either active dry yeast (ADY) or freshly prepared yeast cultures affect wine yeast performance, thus altering biomass and many primary and secondary metabolites produced during fermentation. Here, we investigated how different inoculation methods changed the fermentation behaviour and metabolism of a commercial wine yeast. Using a commercial Sauvignon blanc (SB) grape juice, fermentation was carried out with two different inoculum preparation protocols using <i>Saccharomyces cerevisiae</i> X5: rehydration of commercial ADY and preparation of pre-inoculum in a rich laboratory medium. We also determined the effect of different numbers of yeast cells inoculation (varying from 1 × 10<sup>6</sup> to 1 × 10<sup>12</sup>) and successive inoculation on fermentation and end-product formation. The yeast inoculation method and number of cells significantly affected the fermentation time. Principal component analysis (PCA) using 60 wine metabolites showed a separation pattern between wines produced from the two inoculation methods. Inoculation methods influenced the production of amino acids and different aroma compounds, including ethyl and acetate esters. Varietal thiols, 3-mercaptohexanol (3MH), and 4-methyl-4-mercaptopentan-2-one (4MMP) in the wines were affected by the inoculation methods and numbers of inoculated cells, while little impact was observed on 3-mercaptohexyl acetate (3MHA) production. Pathway analysis using these quantified metabolites allowed us to identify the most significant pathways, most of which were related to central carbon metabolism, particularly metabolic pathways involving nitrogen and sulphur metabolism. Altogether, these results suggest that inoculation method and number of inoculated cells should be considered in the production of different wine styles.https://www.mdpi.com/2311-5637/9/8/759grape juicegas chromatography and mass spectrometrywine yeastmetabolismmetabolite profilingaroma compounds |
| spellingShingle | Farhana R. Pinu Lily Stuart Taylan Topal Abby Albright Damian Martin Claire Grose The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines Fermentation grape juice gas chromatography and mass spectrometry wine yeast metabolism metabolite profiling aroma compounds |
| title | The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines |
| title_full | The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines |
| title_fullStr | The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines |
| title_full_unstemmed | The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines |
| title_short | The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines |
| title_sort | effect of yeast inoculation methods on the metabolite composition of sauvignon blanc wines |
| topic | grape juice gas chromatography and mass spectrometry wine yeast metabolism metabolite profiling aroma compounds |
| url | https://www.mdpi.com/2311-5637/9/8/759 |
| work_keys_str_mv | AT farhanarpinu theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT lilystuart theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT taylantopal theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT abbyalbright theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT damianmartin theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT clairegrose theeffectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT farhanarpinu effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT lilystuart effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT taylantopal effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT abbyalbright effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT damianmartin effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines AT clairegrose effectofyeastinoculationmethodsonthemetabolitecompositionofsauvignonblancwines |