Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition

•Investigation of S. cerevisiae inoculation modes in wine using metabolomics.•Based on exometabolome and volatilome, inoculation mode affected wine composition.•Yeasts exhibited different metabolisms depending on the preparation stages.•Nitrogenous compounds and polyphenols were most affected by inoculation modes.•Total ester production was significantly enhanced by ADY yeast strains. Inoculation modes are known to affect yeast behavior. Here, we characterized the impact of ADY and pre-culturing on the composition of the resulting wine, fermented by four commercial strains of Saccharomyces cerevisiae. Classical oenological parameters were not affected by the yeast inoculation mode. Using an untargeted metabolomic approach, a significant distinction in wine composition was noted regardless of the strain between the two inoculation modes, each associated with a specific metabolomic signature. 218 and 895 biomarkers were annotated, respectively, for ADYs associated with the preservation of wine polyphenols, and for pre-cultures related to the modulation of yeast nitrogen metabolism. Volatilome analysis revealed that the ester family was that most impacted by the inoculation mode whatever the strain. Ester production was enhanced in ADY condition. For the first time, the complete reprogramming of the yeast metabolism was revealed as a function of yeast preparation, which significantly impacts its volatilome and exometabolome.