RT Journal Article SR Electronic T1 Metabolomic Measurement of Three Timepoints in a Saccharomyces cerevisiae Chardonnay Wine Fermentation JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2015.14062 DO 10.5344/ajev.2015.14062 A1 Chandra L. Richter A1 Adam D. Kennedy A1 Lining Guo A1 Nick Dokoozlian YR 2015 UL http://www.ajevonline.org/content/early/2015/04/24/ajev.2015.14062.abstract AB 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.