Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
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with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment. However, the variation range of metabolic diversity which can be exploited to enhance wine quality depends on the pathway considered. Our experiment assessed the diversity of primary metabolites production in a set of 51 S. cerevisiae strains from various genetic backgrounds. Results pointed out great yield differences depending on the metabolite considered, with ethanol having the lowest variation. A negative correlation between ethanol and glycerol was observed, confirming glycerol synthesis as a suitable lever to reduce ethanol yield. Genetic groups were linked to specific yields, such as the wine group and high α-ketoglutarate and low acetate yields. This research highlights the potential of using natural yeast diversity in winemaking. It also provides a detailed data set on production of well known (ethanol, glycerol, acetate) or little-known (lactate) primary metabolites.
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Glycerol and succinate levels exhibit negative correlations with ethanol content; acetate levels are negatively correlated with yeast domestication degree; and lactic acid levels show positive correlations with yeast glycolysis activity.
“For instance, glycerol and succinate levels exhibit negative correlations with ethanol content; acetate levels are negatively correlated with yeast domestication degree, and lactic acid levels show positive correlations with yeast glycolysis activity [59].”
From The Metabolic Pathways of Yeast and Acetic Acid Bacteria During Fruit Vinegar Fermentation and Their Influence on Flavor Development (2025) · cites this paper as [59]
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- Authors
- Monnin, L., Nidelet, T., Noble, J., & Galeote, V.
- Affiliations
- Institut Agro Montpellier (FR)
- Lallemand (France) (FR)
- Corresponding author
- Nidelet, Thibault
- Venue
- Food Microbiology
- Publisher
- Elsevier BV
- Published
- 2024-08
- Volume
- 121
- Pages
- 104513
- ISSN
- 0740-0020 (ISSN-L)
- OpenAlex
- W4392468629
- Cited by
- 27
- References
- 58
- Citations by year
- 2026: 9 · 2025: 12 · 2024: 6
- FWCI
- 5.80
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Food Microbiology (publishedVersion, cc-by)
- PubMed (publishedVersion)
- HAL (submittedVersion, cc-by)
- Funders
- ANRT
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Horticultural and Viticultural Research
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
- Keywords
- Saccharomyces cerevisiae, intraspecific genetic diversity, wine fermentation, primary metabolites, ethanol yield, glycerol, acetate, lactate, succinic acid, alpha-ketoglutarate, yeast strain, wine quality, ethanol reduction
- MeSH terms
- Acetates, Ethanol, Carbon, Fermentation, Glycerol, Lactates, Saccharomyces cerevisiae, Wine
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