A targeted metabolomic UHPLC-MS/MS approach was used to investigate the influence of H. uvarum, H. guilliermondii, L. thermotolerans, M. pulcherrima, and P. kluyveri isolates, as well as two yeast species not previously studied in wine-M. chrysoperlae and M. sinensis/shanxiensis-on the metabolism of aromatic amino acids during monoculture and sequential fermentations with S. cerevisiae. The results were compared with fermentations using commercially available strains of M. pulcherrima, L. thermotolerans, and S. cerevisiae.

The results demonstrate the impact of individual yeast strains in different fermentations. These findings will enhance the understanding of tryptophan, phenylalanine, and tyrosine metabolism, through which indigenous non-Saccharomyces yeast contribute to the aroma of wine.

More details can be found at the following link: https://www.mdpi.com/2304-8158/13/18/2939.