Abstract:
Flor yeast develops a biofilm on the wine surface after the alcoholic
fermentation of grape which remains during the “biological aging” process in
the elaboration of Sherry wines. The aim of this study is to identify cellular
components which role might be essential for the yeast survival under this
process. A proteome analysis was carried out for a flor yeast grown in a biofilm
forming and in a reference non-biofilm forming conditions and proteins
annotations to cellular components were performed by using the SGD database.
Higher abundant proteins in the biological aging condition localized mostly in
the cell wall, extracellular region and peroxisome; in the reference condition
higher abundant proteins belong to the cellular bud and site of polarized
growth. Further works dealing with genetics, and also utilization of different
flor yeast strains could be considered and aimed to improve the quality of
Sherry wines in a near future.
