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首页> 外文期刊>Food microbiology >Effect of endogenous CO_2 overpressure on the yeast 'stressome' during the 'prise de mousse' of sparkling wine
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Effect of endogenous CO_2 overpressure on the yeast 'stressome' during the 'prise de mousse' of sparkling wine

机译：气泡起泡过程中内源性CO_2超压对酵母“应激组”的影响

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摘要

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_2 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_2 overpressure conditions in an industrial S. cerevisiae strain. The results reveal an important effect of endogenous CO_2 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.
机译：通过“香槟酒”方法制作的起泡酒涉及在密封瓶中对基础酒进行第二次发酵，以及随后的陈化期。整个过程称为“ prise de mousse”。酿酒酵母在第二次发酵过程中产生的内源性CO_2压力可能会修饰参与对不同压力或“压力组”的反应所涉及的子蛋白质组，并影响细胞活力，从而影响葡萄酒的感官特性。这项研究的重点是在工业酿酒酵母菌株中，在CO_2超压条件下，沿着摩丝奖杯的应力组演变。结果揭示了内源性CO_2超压对应激子蛋白质组，细胞活力和代谢产物（如甘油，还原糖和乙醇）的重要影响。密封瓶中甘油生物合成相关蛋白的含量增加，而与对有毒代谢产物如ROS，乙醇，乙醛和乙酸的响应有关的蛋白的含量降低。在这项研究中获得的蛋白质组学概况可用于选择合适的葡萄酒酵母菌株用于起泡葡萄酒并提高其抗逆性。

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