1. Non-targeted metabolomic approach as a tool to evaluate the chemical profile of sparkling wines fermented with autochthonous yeast strains
- Author
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Lorenzo Palombi, Piero Mastrorilli, Vittorio Capozzi, Maria Tufariello, Vito Gallo, Antonino Rizzuti, Francesco Grieco, and Rosa Ragone
- Subjects
Non targeted ,chemical profile ,autochthonous yeasts ,Saccharomyces cerevisiae ,01 natural sciences ,0404 agricultural biotechnology ,Metabolomics ,Food science ,volatile fraction ,Aroma ,multivariate statistical analysis ,biology ,Chemistry ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,Yeast strain ,Autochthonous yeasts ,Chemical profile ,Multivariate statistical analysis ,Sparkling wine ,Volatile fraction ,biology.organism_classification ,040401 food science ,Yeast ,0104 chemical sciences ,Correlation analysis ,Fermentation ,sparkling wine ,Food Science ,Biotechnology - Abstract
The Champenoise method for the obtainment of sparkling wines is based on “in bottle” re-fermentation driven by few commercial strains belonging to the Saccharomyces cerevisiae species and their exclusive use can cause a flattening of the sensorial profile. In this work, the impact of native selected yeast strains on the chemical profile of sparkling wines has been evaluated through non-targeted metabolomic approach based on HPLC-HRMS and GC-MS techniques. Results showed that yeast strain affects the levels of i) some fermentative compounds as well as of ii) polysaccharides, organic acids, phenolic acids and lipids. Moreover, a HPLC-HRMS/GC-MS correlation analysis permitted to draw a map that constitutes a useful tool to monitor the different patterns of aroma release. Finally, the present work provide original information to modulate positively the quality of regional sparkling wines from minor autochthonous grape varieties using selected microbial resources.
- Published
- 2021