Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration.

ABSTRACT: Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work provides a comprehensive study of the most relevant biological processes in Saccharomyces cerevisiae P29, a sparkling wine strain, during the second fermentation under two conditions (without and with endogenous CO2 overpressure) in the middle and the end of second fermentation. Consequently, a proteomic analysis with the OFFGEL fractionator and protein identification with LTQ Orbitrap XL coupled to HPLC were performed. The classification of biological processes was carried out using the tools provi

SUBMITTER: Gonzalez-Jimenez MDC 

PROVIDER: S-EPMC7464517 | biostudies-literature | 2020 Aug

REPOSITORIES: biostudies-literature