title: Chemical evaluation of white wines elaborated with a recombinant Saccharomyces cerevisiae strain overproducing mannoproteins.
abstract: In this study, a recombinant Saccharomyces cerevisiae strain EKD13 overproducing mannoproteins has been used to obtain Albariño white wines. The inoculated strain prevailed and produced complete fermentation of the must, as also occurred in the case of spontaneous (non-inoculated) fermentation and in the must inoculated with the S. cerevisiae EC1118 strain. The analytical study of the wines obtained showed that the most important chemical differences among the wines produced with EKD-13, corresponded to the high concentration of mannoproteins, 2-phenyl ethanol and tyrosol. These differences were attributed to the expression, during must fermentation, of genes modified in the recombinant EKD-13 strain. The results obtained imply that this strain could be potentially useful to produce wines rich in mannoproteins that have distinctive characteristics compared to other similar wines, modifying the sensorial and technological parameters of the wines obtained.
authors.affiliation: Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, C/Nicolás Cabrera 9, 28049 Madrid, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Juega
authors.forename: D
authors.initials: D
authors.lastname: Gonzalez-Ramos
authors.forename: B
authors.initials: B
authors.lastname: Bartolome
authors.forename: A V
authors.initials: AV
authors.lastname: Carrascosa
authors.forename: A J
authors.initials: AJ
authors.lastname: Martinez-Rodriguez
mesh_terms: D000431:Ethanol / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D005818:Genetic Engineering; D008562:Membrane Glycoproteins / Q000032:analysis* / Q000378:metabolism; D012441:Saccharomyces cerevisiae / Q000235:genetics / Q000378:metabolism*; D014920:Wine / Q000032:analysis* / Q000382:microbiology
chemical_list: D008562:Membrane Glycoproteins; C025363:mannoproteins; D000431:Ethanol
keywords: Aroma; Mannoproteins; Phenolic compounds; White wines; Yeast