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Open AccessArticle

Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration

1
Department of Microbiology, University of Cordoba, 14014 Cordoba, Spain
2
Department of Agricultural Chemistry, University of Cordoba, 14014 Cordoba, Spain
3
Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and wine (IRTA-INCAVI), 08720 Barcelona, Spain
*
Author to whom correspondence should be addressed.
Microorganisms 2020, 8(3), 403; https://doi.org/10.3390/microorganisms8030403
Received: 29 January 2020 / Revised: 8 March 2020 / Accepted: 11 March 2020 / Published: 13 March 2020
(This article belongs to the Special Issue Yeast in Winemaking)
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. View Full-Text
Keywords: Saccharomyces cerevisiae; sparkling wine; second fermentation; esters; proteins; CO2 overpressure; flor yeast1 Saccharomyces cerevisiae; sparkling wine; second fermentation; esters; proteins; CO2 overpressure; flor yeast1
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González-Jiménez, M.C.; Moreno-García, J.; García-Martínez, T.; Moreno, J.J.; Puig-Pujol, A.; Capdevilla, F.; Mauricio, J.C. Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration. Microorganisms 2020, 8, 403.

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