Abstract：
The reduction of chemical inputs in wine has become one of the main challenges of the wine industry. One of the alternatives to sulfites developed is bioprotection, which consists in using non-Saccharomyces strains to prevent microbial deviation. However, the impact of substituting sulfites by bioprotection on the final wine remains poorly studied. For the first time, we characterized this impact on Chardonnay wine through an integrative approach. Interestingly, physico-chemical analysis did not reveal any difference between both treatments regarding classical oenological parameters. Nevertheless, bioprotection did not seem to provide as much protection against oxidation as sulfites, as observed through phenolic compound analysis. At a deeper level, untargeted metabolomic analyses revealed substantial changes in wine composition according to must treatment. In particular, the specific footprint of each treatment revealed an impact on nitrogen-containing compounds. This observation could be related to modifications in S. cerevisiae metabolism, in particular amino acid biosynthesis and tryptophan metabolism pathways. Thus, the type of must treatment seemed to impact metabolic fluxes of yeast differently, leading to the production of different compounds. For example, we observed glutathione and melatonin, compounds with antioxidant properties, which were enhanced with sulfites, but not with bioprotection. However, despite substantial modifications in wines regarding their chemical composition, the change in must treatment did not seem to impact the sensory profile of wine. This integrative approach has provided relevant new insights on the impact of sulfite substitution by bioprotection on Chardonnay wines.
摘要：
减少葡萄酒中的化学投入已成为葡萄酒行业的主要挑战之一。亚硫酸盐的替代品之一是生物保护，其中包括使用非酵母属菌株来防止微生物偏差。然而,用生物保护代替亚硫酸盐对最终葡萄酒的影响研究甚少。第一次,我们通过综合方法描述了这种对霞多丽葡萄酒的影响。有趣的是,理化分析未发现两种处理在经典的酿酒参数方面有任何差异。然而，生物保护似乎不像亚硫酸盐那样提供抗氧化保护，通过酚类化合物分析观察到。在更深层次，非目标代谢组学分析显示，根据必须的治疗，葡萄酒成分发生了实质性变化。特别是,每种处理的具体足迹揭示了对含氮化合物的影响。这一观察可能与酿酒酵母代谢的修饰有关，特别是氨基酸生物合成和色氨酸代谢途径。因此，必须处理的类型似乎对酵母的代谢通量有不同的影响，导致不同化合物的产生。例如,我们观察到谷胱甘肽和褪黑激素,具有抗氧化性能的化合物，用亚硫酸盐增强，但没有生物保护。然而,尽管对葡萄酒的化学成分进行了重大修改，必须处理的变化似乎没有影响葡萄酒的感官特征。这种综合方法为通过生物保护对霞多丽葡萄酒的亚硫酸盐替代的影响提供了相关的新见解。
