Pre-fermentative supplementation of fatty acids alters the metabolic activity of wine yeasts. (July 2019)

• Record Type: Journal Article
• Authors: Pinu, Farhana R.; Villas-Boas, Silas G.; Martin, Damian
• Is Part Of: Food research international. Volume 121(2019)
• Page Start: 835
• Page End: 844
• Publication Date: 2019-07
• Subjects: AMDIS Automated Mass Spectral Deconvolution and Identification System -- GC–MS Gas-chromatography coupled to Mass-spectrometry. -- YAN Yeast assimilable nitrogen. -- PCA Principal Component Analysis. -- PLS-DA Partial Least Square-Discriminant Analysis. -- MSEA Metabolite set enrichment analysis. -- VIP Variable Importance in Projection.; Lipids -- Saccharomyces cerevisiae -- Winemaking -- Metabolite profiling -- Gas-chromatography and mass spectrometry -- Fermentation; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.01.005
• Languages: English
• ISSNs: 0963-9969

Abstract

Abstract: Fatty acids play important roles in the maintenance of cell membrane, viability and overall metabolism of wine yeasts (particularly Saccharomyces cerevisiae ) during adverse winemaking conditions. We previously showed that linoleic acid supplementation markedly affect aroma compound production of S. cerevisiae wine strains. However, very little is known about how other commonly found fatty acids in grape juice modulate the growth and metabolism of S. cerevisiae . We aimed to determine the individual effect of five fatty acids on fermentation patterns and metabolism of two wine yeast strains ( S. cerevisiae EC1118 and X5). Microvinification was performed at 15 °C by supplementing a grape juice (individually) with three different concentrations of saturated (palmitic acid), unsaturated (oleic, linoleic and γ-linolenic acids) and short-chain (hexanoic acid) fatty acids. Metabolite profiles of the resulting wines were determined using Gas-chromatography coupled to Mass-spectrometry (GC–MS). Our data show that the addition of γ-linolenic acid to the juice caused the production of higher amounts of amino and organic acids (except isoleucine and 2-oxoglutaric acid) in wines when fermented by EC1118, while palmitic acid supplementation showed similar trends when fermented by X5. The effect of linoleic acid was independent of yeast strains and we observed a global reduction of amino and organic acids (except pyruvic acid) while increased production of most of the fatty acids other than the supplemented ones. Our data clearly suggest that pre-fermentative supplementation of different fatty acids indeed influenced the growth and metabolism of wine yeasts in a different way. Thus, attention needs to be paid not only to the wine yeast strain used during the winemaking but also to the overall grape juice composition, including fatty acids, to obtain the desired wine characteristics. Graphical abstract: Unlabelled Image Highlights: Wine yeast metabolism is highly affected by the pre-fermentation supplementation of fatty acids. Global metabolite profiling of the wines by GC-MS is a useful approach in determining the metabolic changes of wine yeasts during fermentation. Combination of primary and secondary metabolite data provides new insights on wine yeast metabolism. The growth and metabolism of wine yeasts are affected in different ways due to the supplementation of different fatty acids. When deciding on which yeast strain to use for winemaking, one needs to consider the overall juice composition including lipid and fatty acids.