Endogenous CO2 Overpressure Effect on Higher Alcohols Metabolism during Sparkling Wine Production

Higher alcohols produced by yeast during the fermentation of sparkling wine must have greatest impact on smell and taste wine. At present, metabolic response to methanol higher formation Saccharomyces cerevisiae under endogenous CO2 overpressure has not been fully elucidated. In this work, a proteomics metabolomics approach using OFFGEL fractionator LTQ Orbitrap for protein identification, followed metabolomic study detection quantification both (GC-FID SBSE-TD-GC-MS) amino acids (HPLC), was carried out investigate proteomic changes S. in relation condition closed bottle. The control without an open Methanol six were detected conditions, we able relate total 22 proteins: 15 proteins condition. As precursors alcohols, 18 identified conditions. profiles obtained conditions different, so could be affecting metabolism alcohols. Furthermore, it possible establish direct correlations overpressure; however, pressure relationships. data presented here can considered as platform that serves basis metabolome–proteome with aim understanding behavior second production wines.