Even though non-Saccharomyces yeasts were regarded as spoilage microorganisms for a long time, their abilities to improve and diversify the aromatic profile of wines are now well recognized. Consequently, their use in combination with S. cerevisiae strains during winemaking has attracted substantial attention over the last decade. However, our limited understanding of the metabolism and physiology of these species remains a barrier to promoting efficient exploitation of their full potential. In this study, we further explored the metabolism involved in the production of fermentative volatile compounds of two commercial non-Saccharomyces strains, T. delbrueckii Biodiva™ and M. pulcherrima Flavia®, in comparison with the reference wine yeast S. cerevisiae Lalvin EC1118®. After growing these strains in the presence of 24 different N-compounds, particular attention was paid to the influence of the nitrogen source on the profile of aroma compounds synthesized by these yeasts (higher alcohols and acids, medium-chain fatty acids and their acetate or ethyl esters derivatives). A comprehensive analysis of the dataset showed that these three species were able to produce all the fermentative aromas, regardless of the nitrogen source, demonstrating the key contribution of the central carbon metabolism to the formation of volatile molecules. Nevertheless, we also observed some specific phenotypic traits for each of the strains in their assimilation capacities for the various nitrogen nutrients as well as in their response to the nature of the nitrogen source in terms of the production of volatile molecules. These observations revealed the intricacy and interconnection between the networks involved in nitrogen consumption and aroma production. These differences are likely related to the genetic backgrounds of the strains. Overall, this study expands our understanding of the metabolic processes responsible for the formation of volatile compounds during wine fermentation and their variations according to species and the nature of the nitrogen source. This knowledge provides a new platform for the more efficient exploitation of non-Saccharomyces strains during winemaking, improving the management of the fermentation.

中文翻译：

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分析氮源的性质对挥发性化合物形成的影响，以揭示两种非酿酒酵母菌株的香气代谢。

即使很长时间以来，非酿酒酵母都被认为是变质微生物，但它们改善和多样化葡萄酒芳香特性的能力现已得到公认。因此，在过去的十年中，它们在酿酒过程中与酿酒酵母菌株的结合使用引起了广泛的关注。然而，我们对这些物种的代谢和生理的有限了解仍然是促进有效利用其全部潜力的障碍。在这项研究中，我们与参考酿酒酵母S. cerevisiae LalvinEC1118®相比，进一步探索了两种非商业酵母菌株T. delbrueckii Biodiva™和M. pulcherrimaFlavia®的发酵挥发性化合物生产中涉及的代谢。 。在24种不同的N化合物存在下使这些菌株生长后，尤其要注意氮源对这些酵母合成的香气化合物（高级醇和酸，中链脂肪酸及其乙酸酯或乙酯衍生物）的影响。对数据集的综合分析表明，这三种物种能够产生所有发酵香气，而与氮源无关，这证明了中央碳代谢对挥发性分子形成的关键作用。然而，我们还观察到每种菌株的一些特定表型性状，它们对各种氮养分的同化能力，以及它们在产生挥发性分子方面对氮源性质的反应。这些发现揭示了氮消耗和香气产生所涉及的网络之间的复杂性和相互联系。这些差异可能与菌株的遗传背景有关。总的来说，这项研究扩大了我们对导致葡萄酒发酵过程中挥发性化合物形成的代谢过程及其根据氮源的种类和性质的变化的理解。这些知识为酿酒过程中非酿酒酵母菌株的更有效利用提供了新的平台，从而改善了发酵管理。这项研究扩大了我们对葡萄酒发酵过程中形成挥发性化合物的代谢过程及其根据物种和氮源性质的变化的理解。这些知识为酿酒过程中非酿酒酵母菌株的更有效利用提供了新的平台，从而改善了发酵管理。这项研究扩大了我们对葡萄酒发酵过程中形成挥发性化合物的代谢过程及其根据物种和氮源性质的变化的理解。这些知识为酿酒过程中非酿酒酵母菌株的更有效利用提供了新的平台，从而改善了发酵管理。