Comparative Study of the Proteins Involved in the Fermentation-Derived Compounds in Two Strains of Saccharomyces cerevisiae during Sparkling Wine Second Fermentation

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.

Proteomics and glycoproteomics of beer and wine

“…Proteomics of grapes has identified the grape proteins responsible for production of volatile flavour compounds and ethylene during ripening [106]. Proteomics of yeast has characterised the importance of cytosolic thioredoxins under wine‐making conditions in carbohydrate and lipid metabolism as well as protein biosynthesis [107], and identified the yeast proteins associated with sugar utilisation and production of flavour compounds produced during secondary fermentation of sparkling wines [108].…”

Microbial Secondary Metabolism and Biotechnology

“…The wine industry is making significant progress thanks to research carried out on the yeast Saccharomyces cerevisiae. The work of Gonzáles-Jiménez et al (2020) [18] makes it possible to draw a proteomic map in order to distinguish the protein content of sparkling wines produced by different strains of Saccharomyces cerevisiae. The study shows that the proteins in the yeasts, that are responsible for the production of the volatile compounds released during sparkling wine elaboration, are quite similar in a flor yeast and a conventional one, except for the proteins Adh1p, Fba1p, Tdh1p, Tdh2p, Tdh3p, and Pgk1p.…”