Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production
This study investigates nitrogen metabolism during the middle of the second fermentation in stopped bottles of sparkling wine, focusing on two flor <i>Saccharomyces cerevisiae</i> yeast strains (G1 and N62) isolated from the velum of biologically aged wine. Nitrogen compounds, including...
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2025-05-01
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| author | Juan Carlos García-García Miguel E. G-García Juan Carbonero-Pacheco Inés M. Santos-Dueñas Juan Carlos Mauricio María Trinidad Alcalá-Jiménez Juan Moreno Teresa García-Martínez |
| author_facet | Juan Carlos García-García Miguel E. G-García Juan Carbonero-Pacheco Inés M. Santos-Dueñas Juan Carlos Mauricio María Trinidad Alcalá-Jiménez Juan Moreno Teresa García-Martínez |
| author_sort | Juan Carlos García-García |
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| description | This study investigates nitrogen metabolism during the middle of the second fermentation in stopped bottles of sparkling wine, focusing on two flor <i>Saccharomyces cerevisiae</i> yeast strains (G1 and N62) isolated from the velum of biologically aged wine. Nitrogen compounds, including amino acids, biogenic amines, and ammonium chloride, were quantified, revealing strain-specific differences in nitrogen utilization and production. Proteomic analysis identified 1053 proteins, with 127 showing significant differences between strains. Strain G1 demonstrated enhanced cell wall remodeling and prioritized nitrogen conservation via arginine and lysine biosynthesis, while strain N62 exhibited increased translational activity and alternative carbon utilization pathways. Notably, strain N62 produced higher concentrations of biogenic amines (putrescine and tyramine), likely due to its greater decarboxylation capacity. Principal Component Analysis (PCA) highlighted clear differentiation in the nitrogen compound profiles across the base wine and wines inoculated with the two strains. The proteome of strain N62 showed increased mitochondrial activity and TCA cycle involvement, facilitating faster fermentation (27 days vs. 52 days for G1), growth (46 × 10<sup>6</sup> cells/mL vs. 21 × 10<sup>6</sup> cells/mL for G1) and cell viability (4 × 10<sup>6</sup> cells/mL vs. 0.7 × 10<sup>6</sup> cells/mL for G1). These findings suggest that yeast strain selection significantly influences nitrogen metabolism and potentially aroma profiles and and fermentation dynamics in sparkling wine production. Understanding these metabolic adaptations provides valuable insights for optimizing yeast performance to enhance wine quality and preserve regional characteristics. |
| format | Article |
| id | doaj-art-679539b8c00e413eaf9864c1f7be3290 |
| institution | DOAJ |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-679539b8c00e413eaf9864c1f7be32902025-08-20T03:14:29ZengMDPI AGApplied Sciences2076-34172025-05-011510557910.3390/app15105579Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine ProductionJuan Carlos García-García0Miguel E. G-García1Juan Carbonero-Pacheco2Inés M. Santos-Dueñas3Juan Carlos Mauricio4María Trinidad Alcalá-Jiménez5Juan Moreno6Teresa García-Martínez7Department of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Cell Biology, Physiology and Immunology, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Inorganic Chemistry and Chemical Engineering, Agrifood Campus of International Excellence CeiA3, Nano Chemistry Institute (IUNAN), University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainDepartment of Agricultural Chemistry, Edaphology and Microbiology, Agrifood Campus of International Excellence CeiA3, University of Córdoba, 14014 Córdoba, SpainThis study investigates nitrogen metabolism during the middle of the second fermentation in stopped bottles of sparkling wine, focusing on two flor <i>Saccharomyces cerevisiae</i> yeast strains (G1 and N62) isolated from the velum of biologically aged wine. Nitrogen compounds, including amino acids, biogenic amines, and ammonium chloride, were quantified, revealing strain-specific differences in nitrogen utilization and production. Proteomic analysis identified 1053 proteins, with 127 showing significant differences between strains. Strain G1 demonstrated enhanced cell wall remodeling and prioritized nitrogen conservation via arginine and lysine biosynthesis, while strain N62 exhibited increased translational activity and alternative carbon utilization pathways. Notably, strain N62 produced higher concentrations of biogenic amines (putrescine and tyramine), likely due to its greater decarboxylation capacity. Principal Component Analysis (PCA) highlighted clear differentiation in the nitrogen compound profiles across the base wine and wines inoculated with the two strains. The proteome of strain N62 showed increased mitochondrial activity and TCA cycle involvement, facilitating faster fermentation (27 days vs. 52 days for G1), growth (46 × 10<sup>6</sup> cells/mL vs. 21 × 10<sup>6</sup> cells/mL for G1) and cell viability (4 × 10<sup>6</sup> cells/mL vs. 0.7 × 10<sup>6</sup> cells/mL for G1). These findings suggest that yeast strain selection significantly influences nitrogen metabolism and potentially aroma profiles and and fermentation dynamics in sparkling wine production. Understanding these metabolic adaptations provides valuable insights for optimizing yeast performance to enhance wine quality and preserve regional characteristics.https://www.mdpi.com/2076-3417/15/10/5579nitrogen metabolism<i>Saccharomyces cerevisiae</i>sparkling wine fermentationamino acidsproteomics |
| spellingShingle | Juan Carlos García-García Miguel E. G-García Juan Carbonero-Pacheco Inés M. Santos-Dueñas Juan Carlos Mauricio María Trinidad Alcalá-Jiménez Juan Moreno Teresa García-Martínez Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production Applied Sciences nitrogen metabolism <i>Saccharomyces cerevisiae</i> sparkling wine fermentation amino acids proteomics |
| title | Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production |
| title_full | Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production |
| title_fullStr | Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production |
| title_full_unstemmed | Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production |
| title_short | Nitrogen Metabolism in Two Flor Yeast Strains at Mid-Second Bottle Fermentation in Sparkling Wine Production |
| title_sort | nitrogen metabolism in two flor yeast strains at mid second bottle fermentation in sparkling wine production |
| topic | nitrogen metabolism <i>Saccharomyces cerevisiae</i> sparkling wine fermentation amino acids proteomics |
| url | https://www.mdpi.com/2076-3417/15/10/5579 |
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