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Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities. However, there are certain drawbacks to low temperature fermentations such as reduced growth rate, long lag phase, and sluggish or stuck fermentations. To investigate the effects of temperature on commercial wine yeast, we compared its metabolome growing at 12°C and 28°C in a synthetic must. Some species of the  Saccharomyces  genus have shown better adaptation at low temperature than  Saccharomyces cerevisiae . This is the case of the cryotolerant yeasts  Saccharomyces bayanus  var.  uvarum  and  Saccharomyces kudriavzevii . In an attempt to detect inter-specific metabolic differences, we characterized the metabolome of these species growing at 12°C, which we compared with the metabolome of  S. cerevisiae  (not well adapted at low temperature) at the same temperature. Our results show that the main differences between the metabolic profiling of  S. cerevisiae  growing at 12°C and 28°C were observed in lipid metabolism and redox homeostasis. Moreover, the global metabolic comparison among the three species revealed that the main differences between the two cryotolerant species and  S. cerevisiae  were in carbohydrate metabolism, mainly fructose metabolism. However, these two species have developed different strategies for cold resistance.  S. bayanus  var.  uvarum  presented elevated shikimate pathway activity, while  S. kudriavzevii  displayed increased NAD +  synthesis.

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Metabolomic Comparison of Saccharomyces cerevisiae and the Cryotolerant Species S. bayanus var. uvarum and S. kudriavzevii during Wine Fermentation at Low Temperature