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Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora Delbrueckii in Sequentially Inoculated Fermentations Or Saccharomyces Cerevisiae Alone

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Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora Delbrueckii in Sequentially Inoculated Fermentations Or Saccharomyces Cerevisiae Alone microorganisms Article Modulating Wine Aromatic Amino Acid Catabolites by Using Torulaspora delbrueckii in Sequentially Inoculated Fermentations or Saccharomyces cerevisiae Alone M. Antonia Álvarez-Fernández 1 , Ilaria Carafa 2, Urska Vrhovsek 2 and Panagiotis Arapitsas 2,* 1 Departamento de Nutrición y Bromatología, Toxicología y Medicina Legal, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain; [email protected] 2 Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach, 38010 San Michele all’Adige, Italy; [email protected] (I.C.); [email protected] (U.V.) * Correspondence: [email protected] or [email protected]; Tel.: +39-0461615656 Received: 25 August 2020; Accepted: 2 September 2020; Published: 4 September 2020 Abstract: Yeasts are the key microorganisms that transform grape juice into wine, and nitrogen is an essential nutrient able to affect yeast cell growth, fermentation kinetics and wine quality. In this work, we focused on the intra- and extracellular metabolomic changes of three aromatic amino acids (tryptophan, tyrosine, and phenylalanine) during alcoholic fermentation of two grape musts by two Saccharomyces cerevisiae strains and the sequential inoculation of Torulaspora delbrueckii with Saccharomyces cerevisiae. An UPLC-MS/MS method was used to monitor 33 metabolites, and 26 of them were detected in the extracellular samples and 8 were detected in the intracellular ones. The results indicate that the most intensive metabolomic changes occurred during the logarithm cellular growth phase and that pure S. cerevisiae fermentations produced higher amounts of N-acetyl derivatives of tryptophan and tyrosine and the off-odour molecule 2-aminoacetophenone. The sequentially inoculated fermentations showed a slower evolution and a higher production of metabolites linked to the well-known plant hormone indole acetic acid (auxin). Finally, the production of sulfonated tryptophol during must fermentation was confirmed, which also may explain the bitter taste of wines produced by Torulaspora delbrueckii co-fermentations, while sulfonated indole carboxylic acid was detected for the first time in such an experimental design. Keywords: nitrogen metabolism; chardonnay; pinot gris; sulfonation; wine atypical aging; tyrosol; bitter taste; non-Saccharomyces yeast; winemaking 1. Introduction Wine is an ancient beverage obtained mainly by the fermentation process of grape juice or must (juice and solids), which results in partial or complete transformation of the sugars principally into ethanol and CO2. During alcoholic fermentation, the action of yeasts produces a large number of metabolites, and the combination of yeast strain(s) and must(s) is the major key to determine the quality of the final product, as different metabolite proportions make each wine unique. In winemaking, Saccharomyces cerevisiae strains dominate over non-Saccharomyces, which are also present in the must at the beginning of fermentation. For a long time, the presence of non-Saccharomyces strains, which are normally detected in grapes, was considered negatively in terms of the final characteristics of wine because they produce high concentrations of acetic acid and off-flavour and because some of them are even considered spoilage microorganisms [1]. Nevertheless, nowadays, many studies confirm that the influence of non-Saccharomyces on wine characteristics is not always negative [2–8]. Lately, Microorganisms 2020, 8, 1349; doi:10.3390/microorganisms8091349 www.mdpi.com/journal/microorganisms Microorganisms 2020, 8, 1349 2 of 15 someMicroorganisms studies 2020 proved, 8, x FOR that PEER some REVIEW non- Saccharomyces strains are able to improve the acidity,2 aromatic of 15 complexity, glycerol content, ethanol reduction, mannoproteins, anthocyanins and polysaccharide concentrationsto improve the and acidity, caneven aromatic produce complexity, bioactive glyc compoundserol content, [8– 11ethanol]. The re growingduction, interest mannoproteins, in improving theanthocyanins chemical composition and polysaccharide and sensory concentrations properties and of can wine even has produce made the bioactive demand compounds for new yeast [8–11]. strains thatThe aregrowing adapted interest to di inff erentimproving types the of winechemical elaborations composition to grow.and sensoryTorulaspora properties delbrueckii of wineis has one of themade most the studied demand and for usednew yeast non- Saccharomycesstrains that areyeast adap becauseted to different of its positive types of contributionwine elaborations to the to wine sensorialgrow. Torulaspora characters delbrueckii [8]. In fact, is one in of the the market, most studied at least and 12 commercial used non-Saccharomyces starter cultures yeast exist because from of eight companies,its positive containingcontributionTorulaspora to the wine delbrueckii sensorial[8]. char However,acters most[8]. In of fact, the non-in theSaccharomyces market, at strainsleast 12 show commercial starter cultures exist from eight companies, containing Torulaspora delbrueckii [8]. limited fermentation capabilities, like low fermentation power and poor SO2 resistance [12]. Therefore, However, most of the non-Saccharomyces strains show limited fermentation capabilities, like low co-fermentation and sequential inoculation strategies between non-Saccharomyces and S. cerevisiae fermentation power and poor SO2 resistance [12]. Therefore, co-fermentation and sequential strains have gradually been adopted [2,3,13]. inoculation strategies between non-Saccharomyces and S. cerevisiae strains have gradually been Organic and inorganic nitrogen availability is a key parameter for grape must fermentation, able adopted [2,3,13]. to influence wine quality and composition. Nitrogen affects yeasts growth, fermentation kinetics Organic and inorganic nitrogen availability is a key parameter for grape must fermentation, able andto influence flavour wine production quality and composition. is commonly Nitrogen added toaffects the mustyeastsfor growth, boosting fermentation the growth kinetics of yeasts and in suboptimalflavour production concentrations and is [commonly14]. The sources added ofto nitrogen the must in for fermentation boosting the include growth inorganic of yeasts nitrogen in andsuboptimal amino acids,concentrations which are [14]. common The sources ingredients of nitrogen in must. in fermentation Regarding includeS. cerevisiae, inorganicit is nitrogen known that theand preferential amino acids, sources which are of nitrogencommon areingredients ammonia, in must. arginine, Regarding aspartic S. cerevisiae, acid, leucine, it is known isoleucine, that the lysine, methionine,preferential serine,sources threonine, of nitrogen and are asparagine. ammonia, The argi aromaticnine, aspartic amino acid, acids leucine, phenylalanine isoleucine, (PHE), lysine, tyrosine (TYR)methionine, and tryptophan serine, threonine, (TRP), which and takeasparagine. part in theThe grapearomatic metabolome, amino acids can phenylalanine also be consumed (PHE), but are lesstyrosine preferable (TYR) [ 15and]. Ontryptophan the other (TRP), hand, thewhich catabolites take part of thesein the aromatic grape metabolome, amino acids can include also severalbe sensorialconsumed and but biological are less preferable active compounds, [15]. On the such othe asr tryptopholhand, the catabolites (TOL), tyrosol of these (TYL), aromatic hydroxytyrosol amino (OH-TYL)acids include kynurenic several acidsensorial (KYNA), and kynureninebiological active (KYN), compounds, indole acetic such acid as (IAA),tryptophol indole (TOL), lactic tyrosol acid (ILA), and(TYL), ethyl hydroxytyrosol esters of TRP (OH-TYL) (TRP-EE) andkynurenic TYR (TYR-EE) acid (KYNA), (Figure kynurenine1)[9,16]. (KYN), indole acetic acid (IAA), indole lactic acid (ILA), and ethyl esters of TRP (TRP-EE) and TYR (TYR-EE) (Figure 1) [9,16]. FigureFigure 1.1. SchemeScheme of of the the proposed proposed pathway pathway of ofaromatic aromatic amino amino acids acids metabolism: metabolism: The Theblue blue box box(left) ( left) includesincludes thethe metabolites metabolites related related to to the the tryptophan tryptophan metabolism metabolism studied studied in in this this work. work. The The green green box box (right ) includes(right) includes the metabolites the metabolites related torelated the tyrosine to the andtyrosine phenylalanine and phenylalan metabolisms.ine metabolisms. Possible biosyntheticPossible pathwaysbiosynthetic leading pathways to the leading de novo to synthesisthe de novo of threesynthesis aromatic of three amino aromatic acids areamino included. acids are The included. metabolites thatThe includemetabolites abbreviation that include in parentheses abbreviation were in measuredparentheses by were the UPLC-MS measured/MS by method.the UPLC-MS/MS method. Via the Ehrlich pathway, the amino acids produce aromatic higher alcohols, like TOL and TYL,Via for whichthe Ehrlich biosynthesis pathway, isthe positively amino acids correlated produce witharomatic ethanol higher stress-tolerant alcohols, like yeast,TOL and and TYL, as auto inducersfor which are biosynthesis able to transmit is positively information correlated about with the ethanol population stress-tolerant density yeast, and theand amountas auto inducers of available nitrogenare able to [17 transmit]. These information higher alcohols about the at highpopulation concentrations density and can the result amount in aof strong, available pungent nitrogen
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