Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach
The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is...
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2025-01-01
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| author | Juan C. García-García Teresa García-Martínez Juan J. Román-Camacho Juan Moreno Juan C. Mauricio |
| author_facet | Juan C. García-García Teresa García-Martínez Juan J. Román-Camacho Juan Moreno Juan C. Mauricio |
| author_sort | Juan C. García-García |
| collection | DOAJ |
| description | The traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is initiated by a few commercially available strains of <i>Saccharomyces cerevisiae</i>. This lack of yeast diversity leads to a predominant uniformity in the sensory profiles of the final products and a lack of distinctive wines. The aim of the present study is to compare the proteomic profiles of the first flor yeast strain (G1) on the market for the production of high-quality sparkling wines with a new flor strain (N62) selected for its specific characteristics for potential use in sparkling wine production, such as flocculation, tolerance to high ethanol concentrations, and β-Glucosidase-positivity, which is valuable for improving wine aroma complexity. The results showed that these strains behaved differently in the middle fermentation tested: the strain that reached 3 atmospheres faster was strain N62, which achieved higher growth, viability, glycerol content, and volatile acidity. In G1, a higher ethanol content was reached, and lower growth and viability were observed. Key protein data support the relationship between these differences, and the proteomic analysis could show that strain N62 had a higher abundance of proteins related to protein synthesis, such as PAB1, TEF2, and RPL25; DAK1, GPP1, and GPP2 are involved in glycerol synthesis and PDC6 and ALD4 in acetate synthesis. In the case of G1, the abundance of ADHI is associated with ethanol production and cell wall proteins with YGP1, EXG1, SCW11, PST1, CIS3, and PIR3, while the onset of autophagy is associated with PRC1, PRB1, ATG42/YBR139W, PRE8, PRE9, and PUP2. |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Foods |
| spelling | doaj-art-f37c4fd67e7849c19fd84a8e92a5e2ec2025-01-24T13:33:07ZengMDPI AGFoods2304-81582025-01-0114228210.3390/foods14020282Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First ApproachJuan C. García-García0Teresa García-Martínez1Juan J. Román-Camacho2Juan Moreno3Juan C. Mauricio4Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence ceiA3, University of Córdoba, 14014 Córdoba, SpainThe traditional method is considered the highest-quality sparkling wine making technique. Its main characteristic is that the entire sparkling transformation takes place in the bottle, producing complex, refined wines with fine, persistent bubbles. Currently, the second fermentation in the bottle is initiated by a few commercially available strains of <i>Saccharomyces cerevisiae</i>. This lack of yeast diversity leads to a predominant uniformity in the sensory profiles of the final products and a lack of distinctive wines. The aim of the present study is to compare the proteomic profiles of the first flor yeast strain (G1) on the market for the production of high-quality sparkling wines with a new flor strain (N62) selected for its specific characteristics for potential use in sparkling wine production, such as flocculation, tolerance to high ethanol concentrations, and β-Glucosidase-positivity, which is valuable for improving wine aroma complexity. The results showed that these strains behaved differently in the middle fermentation tested: the strain that reached 3 atmospheres faster was strain N62, which achieved higher growth, viability, glycerol content, and volatile acidity. In G1, a higher ethanol content was reached, and lower growth and viability were observed. Key protein data support the relationship between these differences, and the proteomic analysis could show that strain N62 had a higher abundance of proteins related to protein synthesis, such as PAB1, TEF2, and RPL25; DAK1, GPP1, and GPP2 are involved in glycerol synthesis and PDC6 and ALD4 in acetate synthesis. In the case of G1, the abundance of ADHI is associated with ethanol production and cell wall proteins with YGP1, EXG1, SCW11, PST1, CIS3, and PIR3, while the onset of autophagy is associated with PRC1, PRB1, ATG42/YBR139W, PRE8, PRE9, and PUP2.https://www.mdpi.com/2304-8158/14/2/282<i>Saccharomyces cerevisiae</i>proteinssparkling winesecond fermentation |
| spellingShingle | Juan C. García-García Teresa García-Martínez Juan J. Román-Camacho Juan Moreno Juan C. Mauricio Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach Foods <i>Saccharomyces cerevisiae</i> proteins sparkling wine second fermentation |
| title | Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach |
| title_full | Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach |
| title_fullStr | Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach |
| title_full_unstemmed | Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach |
| title_short | Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach |
| title_sort | comparative proteomics of two flor yeasts in sparkling wine fermentation first approach |
| topic | <i>Saccharomyces cerevisiae</i> proteins sparkling wine second fermentation |
| url | https://www.mdpi.com/2304-8158/14/2/282 |
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