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

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.

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First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production

Microorganisms ◽

10.3390/microorganisms7110542 ◽

2019 ◽

Vol 7 (11) ◽

pp. 542 ◽

Cited By ~ 4

Author(s):

Porras-Agüera ◽

Moreno-García ◽

Mauricio ◽

Moreno ◽

García-Martínez

Keyword(s):

Cell Death ◽

Biological Aging ◽

Sparkling Wine ◽

Protein Biomarkers ◽

Wine Production ◽

Yeast Strains ◽

Proteomic Approach ◽

Flor Yeast ◽

Flor Yeasts ◽

Wine Strain

Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death biomarkers can contribute to the creation of a long-term strategy in order to improve and accelerate the winemaking process. Here, we performed a proteomic analysis based on the detection of possible apoptosis and autolysis protein biomarkers in two industrial yeast strains commonly used in post-fermentative processes (sparkling wine secondary fermentation and biological aging) under typical sparkling wine elaboration conditions. Pressure had a negatively effect on viability for flor yeast, whereas the sparkling wine strain seems to be more adapted to these conditions. Flor yeast strain experienced an increase in content of apoptosis-related proteins, glucanases and vacuolar proteases at the first month of aging. Significant correlations between viability and apoptosis proteins were established in both yeast strains. Multivariate analysis based on the proteome of each process allowed to distinguish among samples and strains. The proteomic profile obtained in this study could provide useful information on the selection of wine strains and yeast behavior during sparkling wine elaboration. Additionally, the use of flor yeasts for sparkling wine improvement and elaboration is proposed.

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Autophagic Proteome in Two Saccharomyces cerevisiae Strains during Second Fermentation for Sparkling Wine Elaboration

Microorganisms ◽

10.3390/microorganisms8040523 ◽

2020 ◽

Vol 8 (4) ◽

pp. 523 ◽

Cited By ~ 1

Author(s):

Juan Antonio Porras-Agüera ◽

Jaime Moreno-García ◽

María del Carmen González-Jiménez ◽

Juan Carlos Mauricio ◽

Juan Moreno ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Multivariate Data Analysis ◽

Detrimental Effect ◽

Sparkling Wine ◽

Design Strategies ◽

Autophagosome Formation ◽

Organoleptic Properties ◽

Time Production ◽

Flor Yeast ◽

Wine Strain

A correlation between autophagy and autolysis has been proposed in order to accelerate the acquisition of wine organoleptic properties during sparkling wine elaboration. In this context, a proteomic analysis was carried out in two industrial Saccharomyces cerevisiae strains (P29, conventional sparkling wine strain and G1, implicated in sherry wine elaboration) with the aim of studying the autophagy-related proteome and comparing the effect of CO2 overpressure during sparkling wine elaboration. In general, a detrimental effect of pressure and second fermentation development on autophagy-related proteome was observed in both strains, although it was more pronounced in flor yeast strain G1. Proteins mainly involved in autophagy regulation and autophagosome formation in flor yeast G1, and those required for vesicle nucleation and expansion in P29 strain, highlighted in sealed bottle. Proteins Sec2 and Sec18 were detected 3-fold under pressure conditions in P29 and G1 strains, respectively. Moreover, ‘fingerprinting’ obtained from multivariate data analysis established differences in autophagy-related proteome between strains and conditions. Further research is needed to achieve more solid conclusions and design strategies to promote autophagy for an accelerated autolysis, thus reducing cost and time production, as well as acquisition of good organoleptic properties.

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Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine

Foods ◽

10.3390/foods9050658 ◽

2020 ◽

Vol 9 (5) ◽

pp. 658 ◽

Cited By ~ 2

Author(s):

Alice Agarbati ◽

Laura Canonico ◽

Francesca Comitini ◽

Maurizio Ciani

Keyword(s):

Saccharomyces Cerevisiae ◽

Genetic Improvement ◽

Sulfur Compound ◽

Malolactic Fermentation ◽

Sulfur Compounds ◽

Wine Production ◽

Yeast Strains ◽

Specific Strain ◽

Mass Mating ◽

Strain Variability

Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In natural must, some strains can produce an excess of sulfur compounds that confer unpleasant smells, inhibit malolactic fermentation and lead to health concerns for consumers. In organic wines and in sulfite-free wines the necessity to limit or avoid the presence of sulfide and sulfite requires the use of selected yeast strains that are low producers of sulfur compounds, with good fermentative and aromatic aptitudes. In the present study, exploiting the sexual mass-mating spores’ recombination of a native Saccharomyces cerevisiae strain previously isolated from grape, three new S. cerevisiae strains were selected. They were characterized by low sulfide and sulfite production and favorable aromatic imprinting. This approach, that occurs spontaneously also in nature, allowed us to obtain new native S. cerevisiae strains with desired characteristics that could be proposed as new starters for organic and sulfite-free wine production, able to control sulfur compound production and to valorize specific wine types.

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Influence of media composition and temperature on volatile aroma production by various wine yeast strains

Czech Journal of Food Sciences ◽

10.17221/11/2008-cjfs ◽

2008 ◽

Vol 26 (No. 5) ◽

pp. 376-382 ◽

Cited By ~ 2

Author(s):

V. Petravić Tominac ◽

K. Kovačević Ganić ◽

D. Komes ◽

L. Gracin ◽

M. Banović ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Synthetic Medium ◽

Aroma Compounds ◽

Small Scale ◽

Wine Yeasts ◽

Wine Production ◽

Yeast Strains ◽

Aroma Production ◽

Volatile Aroma ◽

Volatile Aroma Compounds

Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must.

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Enological Behaviour of Biofilms Formed by Genetically-Characterized Strains of Sherry Yeast

The Open Biotechnology Journal ◽

10.2174/1874070701307010023 ◽

2013 ◽

Vol 7 (1) ◽

pp. 23-29 ◽

Cited By ~ 10

Author(s):

María E. Rodríguez ◽

Juan J. Infante ◽

Juan J. Mesa ◽

Laureana Rebordinos ◽

Jesús M. Cantoral

Keyword(s):

Wine Industry ◽

Biological Aging ◽

Yeast Strains ◽

Sherry Wine ◽

Flor Yeast ◽

Film Forming ◽

Pure Cultures ◽

Biofilm Development ◽

Kinetics Of ◽

Strain Dependent

The flor yeasts (Saccharomyces cerevisiae) form a biofilm, known as flor velum, on the surface of fino-type sherry wine at the end of the alcoholic fermentation. These film-forming yeasts are responsible for the oxidative transformation of alcohol to acetaldehyde, together with other reactions, which produce the characteristic flavours and aromas of these wines. In this study, we examine the enological behaviour of eight flor yeast strains biofilms in biological aging experiments carried out in the laboratory. Strains with identical chromosomal and mitochondrial DNA patterns and the same origin showed a more closely-related enological behaviour. But the kinetics of growth and acetaldehyde accumulation in the wine were found to be strain-dependent. Moreover, some strains were marked by high acetaldehyde accumulation in their pure cultures during the various phases of the biofilm development. These results provide valuable knowledge for planning technical strategies to improve the biological aging process in the sherry wine industry.

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Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Microorganisms ◽

10.3390/microorganisms8081216 ◽

2020 ◽

Vol 8 (8) ◽

pp. 1216

Author(s):

María del Carmen González-Jiménez ◽

Teresa García-Martínez ◽

Anna Puig-Pujol ◽

Fina Capdevila ◽

Jaime Moreno-García ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Ribosome Biogenesis ◽

Protein Identification ◽

Saccharomyces Genome Database ◽

Wine Industry ◽

Yeast Cells ◽

Chromosome Organization ◽

Sparkling Wine ◽

Biological Processes ◽

Genome Database

Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO2 overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO2 overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO2 overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO2 overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO2 overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.

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Application of yeast with reduced alcohol yield for sparkling wine production

BIO Web of Conferences ◽

10.1051/bioconf/20191202021 ◽

2019 ◽

Vol 12 ◽

pp. 02021 ◽

Cited By ~ 1

Author(s):

M. Schmitt ◽

S. Broschart ◽

C.-D. Patz ◽

D. Rauhut ◽

M. Friedel ◽

...

Keyword(s):

Yeast Strain ◽

Wine Industry ◽

Sparkling Wine ◽

Alcohol Content ◽

Wine Production ◽

Alcohol Production ◽

Volatile Acidity ◽

Yeast Strains ◽

Lower Alcohol ◽

Commercial Yeast

Two commercial yeast strains with reduced alcohol production in comparison with a commercial yeast strain with common alcohol yield were assed for their suitability in sparkling wine production according to the traditional bottle fermentation. The different yeast strains were applied for the first fermentation. As expected the base wine differed in terms alcohol. Furthermore the yeast with lower alcohol content showed higher values of glycerol, higher arginine content and in the same time reduced levels of proline after fermentation. However those samples showed increased volatile acidity values, compared to the control wines. The later bottle fermentation with a uniform yeast strain showed similar fermentation kinetics for all four lots. Sensory evaluation showed no clear differences between the sparkling wines that were stored 9 months on the lees. The base wines nevertheless clearly differed from each other. Besides the increased production of volatile acidity, the tested yeast strains with lower alcohol production appear very promising for the sparkling wine industry to face the generally rising alcohol contents worldwide.

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The Influencing Factors on the Production of Alcoholic Drinking from Jackfruit (Artocarpus heterophyllus L.)

Materials Science Forum ◽

10.4028/www.scientific.net/msf.1048.476 ◽

2022 ◽

Vol 1048 ◽

pp. 476-484

Author(s):

Vo Ngoc An ◽

Van Thinh Pham ◽

Vinh Long Do ◽

Nguyen Quoc Duy ◽

Thu Thuy Dang ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Sugar Content ◽

Yeast Growth ◽

Anaerobic Conditions ◽

Wine Production ◽

Fermentation Time ◽

Artocarpus Heterophyllus ◽

Yeast Cultures ◽

Yeast Strains ◽

High Sugar Content

The large amount of jackfruit (Artocarpus heterophyllus Lam) harvested and their short use time caused many difficulties for the farmers. Fortunately, the high sugar content in jackfruit meat is a hopeful substance for wine production. This study aimed to consider the effect of yeast strains and their concentration on fermented jackfruit solution. Jackfruit juice with 14 °Brix is fermented using 0.005 to 0.015% (w/v) Saccharomyces cerevisiae RV002, Mauri Instant Dry Yeast yeast under anaerobic conditions for 1 to 4 days at 30 °C. Survey samples were checked once a day to analyze the indicators. The functional report of the sugar in the fermentation time, shows that the higher incidence of yeast cultures and the initial sugar concentration inhibited yeast growth. The results showed that fermentation from jackfruit meat with 25 °Brix using Saccharomyces cerevisiae RV002 yeast with concentration of 0.01% for 3 days is the best to create a good quality with ethanol content 4,9% and characteristic aroma of jackfruit.

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