Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation
Visualitza/Obre
Autor/a
González-Jiménez, María del Carmen
García-Martínez, Teresa
Mauricio, Juan Carlos
Sánchez-León, Irene
Moreno, Juan
Moreno-García, Jaime
Data de publicació
2020-08-08ISSN
2076-2607
Resum
Sparkling wine is a distinctive wine. Saccharomyces cerevisiae flor yeasts is innovative and ideal for the sparkling wine industry due to the yeasts’ resistance to high ethanol concentrations, surface adhesion properties that ease wine clarification, and the ability to provide a characteristic volatilome and odorant profile. The objective of this work is to study the proteins in a flor yeast and a conventional yeast that are responsible for the production of the volatile compounds released during sparkling wine elaboration. The proteins were identified using the OFFGEL fractionator and LTQ Orbitrap. We identified 50 and 43 proteins in the flor yeast and the conventional yeast, respectively. Proteomic profiles did not show remarkable differences between strains except for Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p, which showed higher concentrations in the flor yeast versus the conventional yeast. The higher concentration of these proteins could explain the fuller body in less alcoholic wines obtained when using flor yeasts. The data presented here can be thought of as a proteomic map for either flor or conventional yeasts which can be useful to understand how these strains metabolize the sugars and release pleasant volatiles under sparkling wine elaboration conditions.
Tipus de document
Article
Versió del document
Versió publicada
Llengua
English
Matèries (CDU)
634 - Horticultura. Viticultura
Pàgines
13
Publicat per
MDPI
Publicat a
Microorganisms
Citació
González-Jiménez, María del Carmen, Teresa García-Martínez, Juan Carlos Mauricio, Irene Sánchez-León, Anna Puig-Pujol, Juan Moreno, and Jaime Moreno-García. 2020. "Comparative Study Of The Proteins Involved In The Fermentation-Derived Compounds In Two Strains Of Saccharomyces Cerevisiae During Sparkling Wine Second Fermentation". Microorganisms 8 (8): 1209. doi:10.3390/microorganisms8081209.
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MINECO-FEDER/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTA2014-00016-C03-03/ES/Utilización de la diversidad genética de la vid (Vitis vinifera L.) y de las poblaciones microbianas de la uva para afrontar la adaptación de la viticultura y la enología al cambio climático/
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