The monitoring of fermentation at low temperatures (12–15°C) is a current practice in the winery for retention and enhancement of the flavour volatile content of wines. Among Saccharomyces species, Saccharomyces uvarum and Saccharomyces kudriavzevii have revealed interesting industrial properties, including better adaptation at low temperatures. To gather deeper knowledge of the fermentative metabolism at a low temperature of these species together with S. cerevisiae, we performed a comparative metabolomic analysis using four representative strains. We used batch cultures to obtain an exhaustive and dynamic image of the metabolome of strains passing through the sequential stresses related to the winemaking environment. A great variety of intra‐ and extracellular metabolites (>500 compounds) were quantified across fermentation using distinct chromatographic methods. Besides a global decrease in the lipid composition of the four strains when they entered into the stationary phase, we reported some strain‐specific high magnitude changes. Examples of these differences included divergent patterns of production of short‐chain fatty acids and erythritol in the S. uvarum strain. Strains also differed in expression for aromatic amino acid biosynthesis and sulphur metabolism, including the glutathione pathway. These data will allow us to refine and obtain the most value of fermentations with this alternative Saccharomyces species.

中文翻译：

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在低温酿酒学条件下进行的酿酒酵母，酿酒酵母和库氏酵母四个菌株的代谢组分离。

酿酒厂目前的做法是在低温（12–15°C）下监测发酵，以保留和提高葡萄酒的风味挥发物含量。在酿酒酵母种类中，葡萄酿酒酵母和库氏酿酒酵母显示出令人感兴趣的工业特性，包括在低温下更好的适应性。为了更深入地了解这些物种与酿酒酵母一起在低温下的发酵代谢，我们使用四种代表性菌株进行了比较代谢组学分析。我们使用分批培养来获得菌株代谢组的详尽而动态的图像，这些菌株通过与酿酒环境有关的顺序应力传递。在整个发酵过程中，使用不同的色谱方法对各种各样的细胞内和细胞外代谢产物（> 500种化合物）进行了定量。当这四个菌株进入固定相时，它们的脂质组成总体上下降了，我们还报告了一些菌株特异性的高强度变化。这些差异的例子包括在葡萄球菌中短链脂肪酸和赤藓糖醇生产的不同模式应变。菌株在芳香族氨基酸生物合成和硫代谢（包括谷胱甘肽途径）的表达上也有所不同。这些数据将使我们能够精炼并获得这种替代酵母菌的最大发酵价值。