Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
| Autor: | Teresa García-Martínez, María Del Carmen González-Jiménez, Anna Puig-Pujol, Jaime Moreno-García, Fina Capdevilla, Juan C. Mauricio, Juan Moreno |
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| Přispěvatelé: | Altres Activitats |
| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Microbiology (medical) Sparkling wine production CO2 overpressure 663/664 Second fermentation Saccharomyces cerevisiae Flor co2 overpressure 01 natural sciences Microbiology saccharomyces cerevisiae 0404 agricultural biotechnology esters Sparkling wine 010608 biotechnology Virology Food science lcsh:QH301-705.5 Flavor Aroma Wine Flor yeast1 biology Chemistry digestive oral and skin physiology Proteins food and beverages Esters 04 agricultural and veterinary sciences flor yeast1 biology.organism_classification 040401 food science Yeast proteins lcsh:Biology (General) second fermentation Fermentation sparkling wine |
| Zdroj: | IRTA Pubpro. Open Digital Archive Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Microorganisms, Vol 8, Iss 3, p 403 (2020) Microorganisms Volume 8 Issue 3 Microorganisms 8(3), 403 (2020) Helvia. Repositorio Institucional de la Universidad de Córdoba instname |
| Popis: | The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two Saccharomyces cerevisiae yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO2 overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts. |
| Databáze: | OpenAIRE |
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