Using a targeted metabolomic approach with UHPLC-MS/MS, we investigated the impact of native non-Saccharomyces yeasts on the lipid profile of Maraština wine produced through monoculture and sequential fermentations. Certain components exhibited opposite trends (increase or decrease) in sequential fermentation compared to monoculture and the initial must. Metschnikowia chrysoperlae and Metschnikowia pulcherrima produced more total free fatty acids and their esters in monoculture, while Metschnikowia sinensis/shanxiensis generated more free fatty acid esters in sequential fermentation with S. cerevisiae. The Hanseniaspora genus was the least affected by inoculation treatments, with most lipid compounds following the same trend. Exceptions included oleanolic and stearic acid for H. uvarum, and palmitoleic acid for H. guilliermondii. Hierarchical cluster analysis grouped native yeasts based on their influence on the synthesis or degradation of lipid compounds. The most significant impact observed in this study was on the biosynthesis of unsaturated fatty acids.

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