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Effect of endogenous CO overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine. | LitMetric

Effect of endogenous CO overpressure on the yeast "stressome" during the "prise de mousse" of sparkling wine.

Food Microbiol

Department of Microbiology, Severo Ochoa (C6) Building, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A Mm 396, 14014, Córdoba, Spain. Electronic address:

Published: August 2020

AI Article Synopsis

  • - The "Champenoise" method for making sparkling wines includes a second fermentation in sealed bottles, which creates carbon dioxide (CO) pressure and is crucial for the wine's final flavor profile.
  • - The study investigates how this CO pressure affects yeast stress responses, or "stressome," and the overall viability of the yeast, impacting vital metabolites like glycerol, sugars, and ethanol.
  • - Findings suggest that while proteins related to glycerol production increase under sealed conditions, those that respond to toxic substances decrease, providing insights for selecting yeast strains that can better tolerate stress during sparkling wine production.

Article Abstract

Sparkling wines elaboration by the "Champenoise" method involves a second fermentation of a base wine in hermetically sealed bottles and a subsequent aging period. The whole process is known as "prise de mousse". The endogenous CO pressure produced during the second fermentation by the yeast Saccharomyces cerevisiae could modify the sub-proteome involved in the response to different stresses, or "stressome", and cell viability thus affecting the wine organoleptic properties. This study focuses on the stressome evolution along the prise de mousse under CO overpressure conditions in an industrial S. cerevisiae strain. The results reveal an important effect of endogenous CO overpressure on the stress sub-proteome, cell viability and metabolites such as glycerol, reducing sugars and ethanol. Whereas the content of glycerol biosynthesis-related proteins increased in sealed bottle, those involved in the response to toxic metabolites like ROS, ethanol, acetaldehyde and acetic acid, decreased in content. Proteomic profile obtained in this study may be used to select suitable wine yeast strains for sparkling wine elaboration and improve their stress tolerance.

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Source
http://dx.doi.org/10.1016/j.fm.2020.103431DOI Listing

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