title: Analysis of temperature-mediated changes in the wine yeast Saccharomyces bayanus var uvarum. An oenological study of how the protein content influences wine quality.
abstract: Saccharomyces bayanus var. uvarum plays an important role in the fermentation of red wine from the D.O. Ribera del Duero. This is due to the special organoleptic taste that this yeast gives the wines and their ability to ferment at low temperature. To determine the molecular factors involved in the fermentation process at low temperature, a differential proteomic approach was performed by using 2D-DIGE, comparing, qualitatively and quantitatively, the profiles obtained at 13 and 25°C. A total of 152 protein spots were identified. We detected proteins upregulated at 13°C that were shown to be related to temperature stress, the production of aromatic compounds involved in the metabolism of amino acids, and the production of fusel alcohols and their derivatives, each of which is directly related to the quality of the wines. To check the temperature effects, an aromatic analysis by GC-MS was performed. The proteomic and "aromatomic" results are discussed in relation to the oenological properties of S. bayanus var. uvarum.
authors.affiliation: Andalusian Center for Grape and Grapevine Research, CeIA3, Marine and Environmental Sciences Faculty, University of Cadiz, Cádiz, Spain.
authors.forename: Eugenia
authors.initials: E
authors.lastname: Muñoz-Bernal
authors.affiliation: Cambridge Centre for Proteomics, University of Cambridge, Cambridge, UK.|Cambridge System Biology Centre, University of Cambridge, Cambridge, UK.|Department of Biochemistry, University of Cambridge, Cambridge, UK.
authors.forename: Michael J
authors.initials: MJ
authors.lastname: Deery
authors.affiliation: Andalusian Center for Grape and Grapevine Research, CeIA3, Marine and Environmental Sciences Faculty, University of Cadiz, Cádiz, Spain.
authors.forename: María Esther
authors.initials: ME
authors.lastname: Rodríguez
authors.affiliation: Andalusian Center for Grape and Grapevine Research, CeIA3, Marine and Environmental Sciences Faculty, University of Cadiz, Cádiz, Spain.
authors.forename: Jesús M
authors.initials: JM
authors.lastname: Cantoral
authors.affiliation: Cambridge Centre for Proteomics, University of Cambridge, Cambridge, UK.|Cambridge System Biology Centre, University of Cambridge, Cambridge, UK.|Department of Biochemistry, University of Cambridge, Cambridge, UK.
authors.forename: Julie
authors.initials: J
authors.lastname: Howard
authors.affiliation: Cambridge Centre for Proteomics, University of Cambridge, Cambridge, UK.|Cambridge System Biology Centre, University of Cambridge, Cambridge, UK.|Department of Biochemistry, University of Cambridge, Cambridge, UK.
authors.forename: Renata
authors.initials: R
authors.lastname: Feret
authors.affiliation: Department of Analytical Chemistry, Faculty of Sciences-CAIV, University of Cádiz, Agrifood Campus of International Excellence, Cádiz, Spain.
authors.forename: Ramón
authors.initials: R
authors.lastname: Natera
authors.affiliation: Cambridge Centre for Proteomics, University of Cambridge, Cambridge, UK.|Cambridge System Biology Centre, University of Cambridge, Cambridge, UK.|Department of Biochemistry, University of Cambridge, Cambridge, UK.
authors.forename: Kathryn S
authors.initials: KS
authors.lastname: Lilley
authors.affiliation: Andalusian Center for Grape and Grapevine Research, CeIA3, Marine and Environmental Sciences Faculty, University of Cadiz, Cádiz, Spain.
authors.forename: Francisco Javier
authors.initials: FJ
authors.lastname: Fernández-Acero
mesh_terms: D003080:Cold Temperature; D005285:Fermentation; D005656:Fungal Proteins / Q000378:metabolism*; D008401:Gas Chromatography-Mass Spectrometry; D006841:Hydrocarbons, Aromatic / Q000378:metabolism; D020543:Proteome / Q000378:metabolism; D040901:Proteomics; D012440:Saccharomyces / Q000378:metabolism*; D057825:Two-Dimensional Difference Gel Electrophoresis; D014920:Wine / Q000382:microbiology*
chemical_list: D005656:Fungal Proteins; D006841:Hydrocarbons, Aromatic; D020543:Proteome
keywords: 2DE-DIGE; GC/MS; Microbiology; Saccharomyces bayanus var. uvarum; Spontaneous fermentation