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González-Jiménez MDC, García-Martínez T, Mauricio JC, Sánchez-León I, Puig-Pujol A, Moreno J, Moreno-García J. Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation. Microorganisms 2020; 8:microorganisms8081209. [PMID: 32784425 PMCID: PMC7463476 DOI: 10.3390/microorganisms8081209] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 08/04/2020] [Accepted: 08/06/2020] [Indexed: 02/06/2023] Open
Abstract
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.
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Affiliation(s)
- María del Carmen González-Jiménez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Teresa García-Martínez
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Juan Carlos Mauricio
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
- Correspondence: ; Tel.: +34-957-218-640; Fax: +34-957-218-650
| | - Irene Sánchez-León
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Anna Puig-Pujol
- Department of Enological Research, Institute of Agrifood Research and Technology-Catalan Institute of Vine and wine (IRTA-INCAVI), 08720 Barcelona, Spain;
| | - Juan Moreno
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
| | - Jaime Moreno-García
- Department of Agricultural Chemistry, Edaphology and Microbiology, Microbiology Area, Agrifood Campus of International Excellence ceiA3, University of Cordoba, 14014 Cordoba, Spain; (M.d.C.G.-J.); (T.G.-M.); (I.S.-L.); (J.M.); (J.M.-G.)
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