Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality

作者：Munoz Bernal Eugenia; Deery Michael J; Rodriguez Maria Esther; Cantoral Jesus M; Howard Julie; Feret Renata; Natera Ramon; Lilley Kathryn S; Fernandez Acero Francisco Javier^*

来源：Proteomics, 2016, 16(4): 576-592.

DOI：10.1002/pmic.201500137

• 2DE-DIGE
• GC
• MS
• Microbiology
• Saccharomyces bayanus var
• uvarum
• Spontaneous fermentation

Saccharomyces bayanus var. uvarum plays an important role in the fermentation of red wine from the D.O. Ribera del Duero. This is due to the special organoleptic taste that this yeast gives the wines and their ability to ferment at low temperature. To determine the molecular factors involved in the fermentation process at low temperature, a differential proteomic approach was performed by using 2D-DIGE, comparing, qualitatively and quantitatively, the profiles obtained at 13 and 25 degrees C. A total of 152 protein spots were identified. We detected proteins upregulated at 13 degrees C that were shown to be related to temperature stress, the production of aromatic compounds involved in the metabolism of amino acids, and the production of fusel alcohols and their derivatives, each of which is directly related to the quality of the wines. To check the temperature effects, an aromatic analysis by GC-MS was performed. The proteomic and aromatomic results are discussed in relation to the oenological properties of S. bayanus var. uvarum.

• 出版日期2016-2