Abstract
The transformation of grape juice to wine is a complex metabolic relationship between two species, Vitis vinifera and Saccharomyces cerevisiae. The final molecular composition developed from the grape/yeast relationship contributes to the flavor, aroma and mouthfeel of the wine. In this study we examined this complex relationship by identifying the exo- and endo-metabolome (the collection of metabolites present extra- and intra-cellularly, respectively) at three time points (Day 4, 9 and and 15) of a Chardonnay wine fermentation. We identified and tracked 227 metabolites in the exometabolome and 404 metabolites in the endometabolome, each of which was grouped into metabolic pathways or families. Considerable metabolic variation was seen at each stage of fermentation, illuminating metabolic patterns that suggest regulation of metabolic pathways is coupled to fermentation progress. Analysis of the differential utilization and production of primary and secondary metabolites during a wine fermentation in this work provides key understanding of cell communication mechanisms, metabolic engineering and industrial biotechnological processes.
- ©2015 by the American Society for Enology and Viticulture
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