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Updated: Jan 3, 2026
Quantitative Metabolomics of Saccharomyces Cerevisiae Using Liquid Chromatography Coupled with Tandem Mass Spectrometry
Published on: January 5, 2021
Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae
T Sieiro-Sampedro1, E Pose-Juan1, N Briz-Cid1
1Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, CITACA, Faculty of Science, University of Vigo, Ourense Campus, E32004 Ourense, Spain.
Abstract:
The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways. In particular, the target acetates showed a notorious increment, >90%, in presence of commercial Mep Form at the higher dose assayed. The addition of Mep and Mep Form, at both tested levels, highly increased ethyl caprylate (between 42 and 63%) and ethyl caprate (between 36 and 60%) contents as the same as their respective fatty acid precursors. No important effects were observed on colour and non-volatile pyranoanthocyanins, probably due to the low anthocyanin content characteristic of pasteurized musts.
Insights
Mepanipyrim (Mep) and its formulation altered Saccharomyces cerevisiae metabolism, significantly increasing acetate and ethyl ester compounds during wine fermentation. These changes occurred without affecting the overall fermentation process.
Area of Science:
- Enology
- Microbiology
- Biochemistry
Background:
- Mepanipyrim (Mep) is a fungicide used in agriculture.
- Its impact on wine yeast metabolism, particularly Saccharomyces cerevisiae, requires detailed investigation.
Purpose of the Study:
- To assess the effects of mepanipyrim and its commercial formulation on Saccharomyces cerevisiae metabolites during wine fermentation.
- To identify specific metabolic pathways and compounds influenced by mepanipyrim residues.
Main Methods:
- Laboratory-scale wine fermentation assays were conducted using pasteurized red must.
- The impact of mepanipyrim (Mep) and its commercial formulation (Mep Form) was evaluated separately at different concentrations.
- Analysis focused on volatile compounds, intracellular metabolites, and non-volatile compounds.
Main Results:
- Mepanipyrim did not alter the fermentation course of Saccharomyces cerevisiae.
- Mep residues significantly impacted acetate and ethyl ester biochemical pathways.
- A notable increase (>90%) in acetates was observed with the commercial Mep Form at higher doses.
- Ethyl caprate and ethyl caprylate, along with their fatty acid precursors, increased significantly (36-63%) with Mep and Mep Form addition.
- No significant effects on color or non-volatile pyranoanthocyanins were detected.
Conclusions:
- Mepanipyrim residues, particularly from its commercial formulation, can alter yeast metabolism during wine fermentation.
- Specific increases in acetate esters and medium-chain fatty acid ethyl esters suggest targeted biochemical pathway modulation.
- Further research is needed to understand the broader implications for wine quality and safety.
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