dc.contributor.author | González-Jiménez, María del Carmen | |
dc.contributor.author | Mauricio, Juan Carlos | |
dc.contributor.author | Moreno-García, Jaime | |
dc.contributor.author | Puig-Pujol, Anna | |
dc.contributor.author | Moreno, Juan | |
dc.contributor.author | García-Martínez, Teresa | |
dc.contributor.other | Producció Vegetal | ca |
dc.date.accessioned | 2022-01-21T11:02:54Z | |
dc.date.available | 2022-01-21T11:02:54Z | |
dc.date.issued | 2021-12-20 | |
dc.identifier.citation | González-Jiménez, María del Carmen, Juan Carlos Mauricio, Jaime Moreno-García, Anna Puig-Pujol, Juan Moreno, and Teresa García-Martínez. 2021. "Differential Response Of The Proteins Involved In Amino Acid Metabolism In Two Saccharomyces Cerevisiae Strains During The Second Fermentation In A Sealed Bottle". Applied Sciences 11 (24): 12165. doi:10.3390/app112412165. | ca |
dc.identifier.issn | 2076-3417 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/1517 | |
dc.description.abstract | The traditional method for sparkling wine making consists of a second fermentation of a
base wine followed by ageing in the same bottle that reaches the consumers. Nitrogen metabolism
is the second most important process after carbon and takes place during wine fermentation by
yeast. Amino acids are the most numerous nitrogen compounds released by this process. They
contribute to the organoleptic properties of the wines and, therefore, to their sensory quality. The main
objective of this study is to compare the differential proteomic response of amino acid metabolism,
specifically their proteins and their interactions in the G1 strain (unconventional yeast) during
sparkling wine production versus the conventional P29 strain. One of the new trends in winemaking
is the improvement of the organoleptic diversity of wine. We propose the use of unconventional yeast
that shows desirable characteristics for the industry. For this purpose, these two yeasts were grown
at sealed bottle conditions for the second fermentation (Champenoise method). No differences were
obtained in the middle of fermentation between the yeast strains. The number of proteins identified,
and the relationships established, were similar, highlighting lysine metabolism. At the end of the
second fermentation, the difference between each strain was remarkable. Hardly any proteins were
identified in unconventional versus conventional yeast. However, in both strains, the metabolism
of sulfur amino acids, methionine, and cysteine obtained a greater number of proteins involved in
these processes. The release of these amino acids to the medium would allow the yeast to balance the
internal redox potential by reoxidation of NADPH. This study is focused on the search for a more
complete knowledge of yeast metabolism, specifically the metabolism of amino acids, which are key
compounds during the second fermentation. | ca |
dc.format.extent | 13 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Applied Sciences | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.3390/app112412165 | ca |
dc.contributor.group | Altres Activitats | ca |