Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production
Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of <i>Saccharomyces cerevisiae</i> under endogenous CO<sub>2</su...
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MDPI AG
2023-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/11/7/1630 |
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| author | María del Carmen González-Jiménez Juan Carlos Mauricio Jaime Moreno-García Anna Puig-Pujol Juan Moreno Teresa García-Martínez |
| author_facet | María del Carmen González-Jiménez Juan Carlos Mauricio Jaime Moreno-García Anna Puig-Pujol Juan Moreno Teresa García-Martínez |
| author_sort | María del Carmen González-Jiménez |
| collection | DOAJ |
| description | Higher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of <i>Saccharomyces cerevisiae</i> under endogenous CO<sub>2</sub> overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of <i>S. cerevisiae</i> in relation to higher alcohols formation under a CO<sub>2</sub> overpressure condition in a closed bottle. The control condition was without CO<sub>2</sub> overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO<sub>2</sub> overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO<sub>2</sub> overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO<sub>2</sub> overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the <i>S. cerevisiae</i> metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines. |
| first_indexed | 2024-03-11T00:49:18Z |
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| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-11T00:49:18Z |
| publishDate | 2023-06-01 |
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| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-dad0b51a23ba4cba9fd78043df17e9f72023-11-18T20:34:13ZengMDPI AGMicroorganisms2076-26072023-06-01117163010.3390/microorganisms11071630Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine ProductionMaría del Carmen González-Jiménez0Juan Carlos Mauricio1Jaime Moreno-García2Anna Puig-Pujol3Juan Moreno4Teresa García-Martínez5Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, SpainDepartment of Enological Research, Institute of Agrifood Research and Technology, Catalan Institute of Vine and Wine (IRTA, INCAVI), Plaça Àgora 2, 08720 Barcelona, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Cordoba, Ctra. N-IV-A, km 396, 14014 Cordoba, SpainHigher alcohols produced by yeast during the fermentation of sparkling wine must have the greatest impact on the smell and taste of wine. At present, the metabolic response to methanol and higher alcohols formation of <i>Saccharomyces cerevisiae</i> under endogenous CO<sub>2</sub> overpressure has not been fully elucidated. In this work, a proteomics and metabolomics approach using a OFFGEL fractionator and the LTQ Orbitrap for the protein identification, followed by a metabolomic study for the detection and quantification of both higher alcohols (GC-FID and SBSE-TD-GC-MS) and amino acids (HPLC), was carried out to investigate the proteomic and metabolomic changes of <i>S. cerevisiae</i> in relation to higher alcohols formation under a CO<sub>2</sub> overpressure condition in a closed bottle. The control condition was without CO<sub>2</sub> overpressure in an open bottle. Methanol and six higher alcohols were detected in both conditions, and we have been able to relate to a total of 22 proteins: 15 proteins in the CO<sub>2</sub> overpressure condition and 22 proteins in the control condition. As for the precursors of higher alcohols, 18 amino acids were identified in both conditions. The metabolic and proteomic profiles obtained in both conditions were different, so CO<sub>2</sub> overpressure could be affecting the metabolism of higher alcohols. Furthermore, it was not possible to establish direct correlations in the condition under CO<sub>2</sub> overpressure; however, in the condition without pressure it was possible to establish relationships. The data presented here can be considered as a platform that serves as a basis for the <i>S. cerevisiae</i> metabolome–proteome with the aim of understanding the behavior of yeast under conditions of second fermentation in the production of sparkling wines.https://www.mdpi.com/2076-2607/11/7/1630sparkling wine<i>Saccharomyces cerevisiae</i>higher alcoholsamino acidsproteins |
| spellingShingle | María del Carmen González-Jiménez Juan Carlos Mauricio Jaime Moreno-García Anna Puig-Pujol Juan Moreno Teresa García-Martínez Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production Microorganisms sparkling wine <i>Saccharomyces cerevisiae</i> higher alcohols amino acids proteins |
| title | Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production |
| title_full | Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production |
| title_fullStr | Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production |
| title_full_unstemmed | Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production |
| title_short | Endogenous CO<sub>2</sub> Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production |
| title_sort | endogenous co sub 2 sub overpressure effect on higher alcohols metabolism during sparkling wine production |
| topic | sparkling wine <i>Saccharomyces cerevisiae</i> higher alcohols amino acids proteins |
| url | https://www.mdpi.com/2076-2607/11/7/1630 |
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