Analysis of temperature‐mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality |
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| Authors: | Eugenia Muñoz‐Bernal Michael J Deery María Esther Rodríguez Jesús M Cantoral Julie Howard Renata Feret Ramón Natera Kathryn S Lilley Francisco Javier Fernández‐Acero |
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| Institution: | 1. Andalusian Center for Grape and Grapevine Research, CeIA3, Marine and Environmental Sciences Faculty, University of Cadiz, Cádiz, Spain;2. Cambridge Centre for Proteomics, University of Cambridge, Cambridge, UK;3. Cambridge System Biology Centre, University of Cambridge, Cambridge, UK;4. Department of Biochemistry, University of Cambridge, Cambridge, UK;5. Department of Analytical Chemistry, Faculty of Sciences‐CAIV, University of Cádiz, Agrifood Campus of International Excellence, Cádiz, Spain |
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| Abstract: | 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°C. A total of 152 protein spots were identified. We detected proteins upregulated at 13°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. |
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| Keywords: | 2DE‐DIGE GC/MS Microbiology Saccharomyces bayanus var uvarum Spontaneous fermentation |
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