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 provided by the Saccharomyces Genome Database. Results indicate that a greater number of biological processes were identified under condition without CO₂ overpressure and in the middle of the fermentation versus the end of the second fermentation. The biological processes highlighted under condition without CO₂ overpressure in the middle of the fermentation were involved in the carbohydrate and lipid metabolic processes and catabolic and biosynthetic processes. However, under CO₂ overpressure, specific protein expression in response to stress, transport, translation, and chromosome organization and specific processes were not found. At the end of fermentation, there were higher specific processes under condition without CO₂ overpressure; most were related to cell division, growth, biosynthetic process, and gene transcription resulting in increased cell viability in this condition. Under CO₂ overpressure condition, the most representative processes were related to translation as tRNA metabolic process, chromosome organization, mRNA processing, ribosome biogenesis, and ribonucleoprotein complex assembly, probably in response to the stress caused by the hard fermentation conditions. Therefore, a broader knowledge of the adaptation of the yeast, and its behavior under typical conditions to produce sparkling wine, might improve and favor the wine industry and the selection of yeast for obtaining a high-quality wine.

中文翻译：

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酿酒过程中酿酒酵母中突出显示的生物过程。

多个研究小组已对起泡酒的制作进行了研究，但这是有关根据基因本体论术语（GO术语）分析生物过程并与起泡酒第二次发酵过程中酵母细胞表达的蛋白质有关的生物学过程的第一份报告。这项工作提供了对酿酒酵母P29（一种起泡酒菌株）在两种条件下（无内源和有内源CO _2）的第二次发酵过程中最相关的生物学过程的全面研究。二次发酵的中间阶段和结束阶段。因此，使用OFFGEL分馏器进行了蛋白质组学分析，并使用LTQ Orbitrap XL结合HPLC进行了蛋白质鉴定。使用酿酒酵母基因组数据库提供的工具对生物过程进行分类。结果表明，在没有CO ₂超压的条件下以及在发酵中期与第二次发酵结束时相比，发现了更多的生物学过程。在发酵过程中在没有CO ₂超压的条件下突出显示的生物过程涉及碳水化合物和脂质代谢过程以及分解代谢和生物合成过程。但是，根据CO_2未发现超压，响应压力，转运，翻译，染色体组织和特定过程的特定蛋白质表达。在发酵结束时，在没有CO ₂超压的条件下，存在更高的比色过程。大多数与细胞分裂，生长，生物合成过程和基因转录有关，从而导致在这种情况下细胞活力增强。低于CO ₂在超压条件下，最具代表性的过程与翻译有关，如tRNA代谢过程，染色体组织，mRNA加工，核糖体生物发生和核糖核蛋白复合体装配，这可能是由于硬发酵条件引起的应激反应。因此，对酵母的适应性及其在典型条件下生产起泡酒的行为的更广泛了解，可能会改善并有利于葡萄酒工业和选择酵母以获得高品质的葡萄酒。