González-Jiménez Maria Del Carmen, Moreno-García Jaime, García-Martínez Teresa, Moreno Juan José, Puig-Pujol Anna, Capdevilla Fina, Mauricio Juan Carlos
Department of Microbiology, University of Cordoba, 14014 Cordoba, Spain.
Department of Agricultural Chemistry, University of Cordoba, 14014 Cordoba, Spain.
Microorganisms. 2020 Mar 13;8(3):403. doi: 10.3390/microorganisms8030403.
The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and therefore, their presence is extremely important for the flavor profile of the wine. In this work, we use and compare two yeast strains: P29, typical of sparkling wines resulting of second fermentation in a closed bottle; G1, a flor yeast responsible for the biological aging of Sherry wines. We aimed to analyze and compare the effect of endogenous CO overpressure on esters metabolism with the proteins related in these yeast strains, to understand the yeast fermentation process in sparkling wines. For this purpose, protein identification was carried out using the OFFGEL fractionator and the LTQ Orbitrap, following the detection and quantification of esters with gas chromatograph coupled to flame ionization detector (GC-FID) and stir-bar sorptive extraction, followed by thermal desorption and gas chromatography-mass spectrometry (SBSE-TD-GC-MS). Six acetate esters, fourteen ethyl esters, and five proteins involved in esters metabolism were identified. Moreover, significant correlations were established between esters and proteins. Both strains showed similar behavior. According to these results, the use of this flor yeast may be proposed for the sparkling wine production and enhance the diversity and the typicity of sparkling wine yeasts.
酵母代谢产生的芳香族代谢产物决定了葡萄酒的香气和风味特征，因此它们具有极大的工业价值。挥发性酯类是最重要的一类，因此它们的存在对葡萄酒的风味特征极为重要。在这项研究中，我们使用并比较了两种酵母菌株：P29，是在密封瓶中进行二次发酵的起泡葡萄酒的典型菌株；G1，一种负责雪莉酒生物陈酿的酒花酵母。我们旨在分析和比较内源性CO超压对这些酵母菌株中与酯类代谢相关的蛋白质的影响，以了解起泡葡萄酒中的酵母发酵过程。为此，在使用气相色谱仪与火焰离子化检测器（GC-FID）以及搅拌棒吸附萃取，随后进行热解吸和气相色谱-质谱联用（SBSE-TD-GC-MS）检测和定量酯类之后，使用OFFGEL分级分离仪和LTQ Orbitrap进行蛋白质鉴定。鉴定出了六种乙酸酯、十四种乙酯以及五种参与酯类代谢的蛋白质。此外，还建立了酯类与蛋白质之间的显著相关性。两种菌株表现出相似的行为。根据这些结果，可提议将这种酒花酵母用于起泡葡萄酒生产，以增加起泡葡萄酒酵母的多样性和典型性。
