Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation

Supplementary data including the data set used for the " Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation" publication. Abstract: Saccharomyces cerevisiae, as the workhorse of alcoholic fermentation, is a major actor in winemaking. In this context, this yeast species performs alcoholic fermentation to convert sugars from the grape must into ethanol and CO2 with outstanding efficiency as it reaches on average 92% of the maximum theoretical yield of conversion. Primary metabolites produced during fermentation have a great importance in wine where they significantly impact wine characteristics. While ethanol content contributes to the overall profile, others metabolites also have significant impacts, even when present in lower concentrations: glycerol, succinate, acetate, ⍺-ketoglutarate, lactate… S. cerevisiae is known for its great genetic diversity and plasticity that is directly related to its living environment, natural or technological and therefore to domestication. This leads to a wide phenotypic diversity of metabolites production. However, the range of metabolic diversity is variable and depends on the pathway considered. With the aim to improve wine quality, the selection, development and use of strains with dedicated metabolites production without genetic modifications can rely on the already existing natural diversity. Here we detail a screening experiment that aims to assess the diversity of primary metabolites production in a set of 51 S. cerevisiae strains from various genetic backgrounds (wine, flor, rum, West African, sake…). To approximate winemaking conditions, we used a synthetic grape must as fermentation medium and measured seven metabolites by HPLC. Results pointed out great yield differences between strains depending on the metabolite considered. Ethanol appeared as the one with the smallest variation among our set of strains, although it was by far the most produced. A clear negative correlation between ethanol and glycerol was observed, confirming glycerol synthesis as a suitable lever to reduce ethanol yield. Genetic groups were linked to specific metabolic yields such as high α-ketoglutarate and low acetate yields for wine strains. This study thus helps to characterise the phenotypic diversity of S. cerevisiae in a wine-like context and comforts the use of natural diversity in the development of new strains. Finally, it provides a detailed data set usable to study diversity of well known (ethanol, glycerol, acetate) or little-known (lactate) primary metabolites production, including in common commercial wine strains.