Flor yeast cellular components

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.