## 4 Conclusions  
This work reported the metabolic diversity within the _Saccharomyces cerevisiae_ species under fermentative conditions from different perspectives. Ultra-high-resolution mass spectrometry (uHRMS) proved to be a powerful tool for the discrimination of yeast strains of the same species--in this case, _Saccharomyces cerevisiae_. A wide range of non-volatile metabolites belonging to different families of compounds, such as carbohydrates, peptides, lipids, aminosugars, polyphenols, and derivatives, was detected. Each of the strains could be associated with a specific metabolomic fingerprint, including unique markers and biomarkers that varied significantly in intensity. Thus, using this technique, we were able to highlight metabolic differences between strains of the same species that presented the same technological performances. Furthermore, the significant involvement of nitrogen metabolism in this differentiation was considered. It was also possible to show that the modulation of metabolism observed at the level of the non-volatile exometabolome was observed from the perspective of the volatilome and sensory aspect. Therefore, phenotypic differences within the same species revealed metabolic differences that resulted in the diversity of the volatile fraction that participates in the palette of the sensory pattern. UHRMS analysis may be used for discriminating strains within yeast species after the alcoholic fermentation process and used in combination with other approaches to establish an integrative view of intraspecific diversity. **Supplementary Materials:** The following are available online at [[https://www.mdpi.com/article/10.3390/microorganisms9112327/s1](https://www.mdpi.com/article/10.3390/microorganisms9112327/s1)]([https://www.mdpi.com/article/10.3390/microorganisms9112327/s1](https://www.mdpi.com/article/10.3390/microorganisms9112327/s1)), Figure S1: (A) Time series plot of the first principal component (t(l) vs. sample run order) (B) Plot representing the maximum, mean, and minimum peak intensity for each of the 9 QCs. (C) Histogram of all coefficients of variation values computed from the peak intensities from all the detected molecular compositions in the FT-ICR-MS data. (D) Extracted ion chromatograms of m/z 149.00917 in 9 sequential QCs samples., Table S1: Ballot used for the general odor description (translated from French), Table S2: Cell viability and fermentation parameters for the 12 strains of _Saccharomyces cerevisiae_ (SI to S12), Figure S2: Compounds common to all samples detected after methanol dilution. H/C vs. O/C van Kreelen diagrams, histogram proportion showing their elemental compositions; H/C vs. m/z van Kreelen diagrams combined with intensity vs. m/z diagrams coupled to histograms proportions of the elemental formula compositions, and pie chart representing the distribution of these markers by hypothetical families of common wine compounds adapted from [PERSON] and [PERSON] et al., 2018 [23]. Bubble sizes indicate relative intensities of corresponding masses. Color code: CHO, blue; CHON, orange; CHONS, red; CHOS, green., Figure S3: Foot printing of twelve _Saccharomyces cerevisiae_ strains based on FT-ICR-MS data using direct methanol dilution. ANOVA (\(p<0.05\)) was used to extract specific markers for each of the twelve strains. For each strain, H/C vs. O/C van Kreelen diagrams (B), histogram proportion (C) that show their elemental compositions and pie chart (D) representing the distribution of these markers by hypothetical families of common wine compounds adapted from [PERSON] and [PERSON] et al., 2018 [23]. Bubble sizes indicate relative intensities of corresponding masses. Color code: CHO, blue; CHON, orange; CHONS, red; CHOS, green., Figure S4: H/C vs. m/z van Krevelen diagrams combined with intensity vs. m/z diagrams coupled to histograms proportion of the elemental formula compositions exhibits specific strains markers significantly less and more intense in each fermentation. Bubble sizes indicate relative intensities of corresponding masses.