Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle

The traditional method for sparkling wine making consists of a second fermentation base followed by ageing in the same bottle that reaches consumers. Nitrogen metabolism is most important process after carbon and takes place during yeast. Amino acids are numerous nitrogen compounds released this process. They contribute to organoleptic properties wines and, therefore, their sensory quality. main objective study compare differential proteomic response amino acid metabolism, specifically proteins interactions G1 strain (unconventional yeast) production versus conventional P29 strain. One new trends winemaking improvement diversity wine. We propose use unconventional yeast shows desirable characteristics industry. For purpose, these two yeasts were grown at sealed conditions (Champenoise method). No differences obtained middle between strains. number identified, relationships established, similar, highlighting lysine metabolism. At end fermentation, difference each was remarkable. Hardly any identified However, both strains, sulfur acids, methionine, cysteine greater involved processes. release medium would allow balance internal redox potential reoxidation NADPH. This focused on search more complete knowledge which key fermentation.