Metabolic-inhibitor profiling links phenotype and transcriptome of <i>Lachancea thermotolerans</i> to wine fermentation chemistry.

ABSTRACT: We applied targeted metabolic inhibitors to 145 Lachancea thermotolerans strains to uncover fermentation traits with direct relevance to wine quality. Oxamate, a lactate dehydrogenase inhibitor, reduced lactic acid and total titratable acidity by 21% and 26%, respectively, while increasing succinic acid and pH without affecting ethanol levels, offering a promising strategy to fine-tune wine freshness and balance. Notably, industrial grape-associated strains (clusters C4-C6) maintained robust growth under oxamate stress, unlike wild strains, positioning oxamate resistance as a practical marker for selecting high-performing, acidifying yeasts for winemaking. Additional inhibitors such as metformin shifted redox metabolism, significantly enhancing glycerol (+25%) and acetic acid (+319%

SUBMITTER: Jimena-Lopez S 

PROVIDER: S-EPMC12481100 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature