Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation
Sparkling wine is a distinctive wine. <em>Saccharomyces cerevisiae</em> 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...
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doaj-e4a89481ede644ba9bc81b80f95885162020-11-25T03:45:22ZengMDPI AGMicroorganisms2076-26072020-08-0181209120910.3390/microorganisms8081209Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second FermentationMaría del Carmen González-Jiménez0Teresa García-Martínez1Juan Carlos Mauricio2Irene Sánchez-León3Anna Puig-Pujol4Juan Moreno5Jaime Moreno-García6Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and wine (IRTA-INCAVI), 08720 Barcelona, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, SpainSparkling wine is a distinctive wine. <em>Saccharomyces cerevisiae</em> 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.https://www.mdpi.com/2076-2607/8/8/1209sparkling winesecond fermentationfermentation by-productsSaccharomyces cerevisiae flor yeastproteins |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
María del Carmen González-Jiménez Teresa García-Martínez Juan Carlos Mauricio Irene Sánchez-León Anna Puig-Pujol Juan Moreno Jaime Moreno-García |
spellingShingle |
María del Carmen González-Jiménez Teresa García-Martínez Juan Carlos Mauricio Irene Sánchez-León Anna Puig-Pujol Juan Moreno Jaime Moreno-García Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation Microorganisms sparkling wine second fermentation fermentation by-products Saccharomyces cerevisiae flor yeast proteins |
author_facet |
María del Carmen González-Jiménez Teresa García-Martínez Juan Carlos Mauricio Irene Sánchez-León Anna Puig-Pujol Juan Moreno Jaime Moreno-García |
author_sort |
María del Carmen González-Jiménez |
title |
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation |
title_short |
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation |
title_full |
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation |
title_fullStr |
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation |
title_full_unstemmed |
Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of <i>Saccharomyces cerevisiae</i> during Sparkling Wine Second Fermentation |
title_sort |
comparative study of the proteins involved in the fermentation-derived compounds in two strains of <i>saccharomyces cerevisiae</i> during sparkling wine second fermentation |
publisher |
MDPI AG |
series |
Microorganisms |
issn |
2076-2607 |
publishDate |
2020-08-01 |
description |
Sparkling wine is a distinctive wine. <em>Saccharomyces cerevisiae</em> 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. |
topic |
sparkling wine second fermentation fermentation by-products Saccharomyces cerevisiae flor yeast proteins |
url |
https://www.mdpi.com/2076-2607/8/8/1209 |
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