Flor yeast: new perspectives beyond wine aging
2016
Legras, Jean Luc | Moreno-Garcia, Jaime | Zara, Severino | Zara, Giacomo | Garcia-Martinez, Teresa | Mauricio, Juan C. | Mannazzu, Ilaria | Coi, Anna L. | Bou Zeidan, Marc | Dequin, Sylvie | Moreno, Juan | Budroni, Marilena
The most important dogma in white-wine production is the preservation of the wine aroma and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and Sherry-like wines is an aerobic process that depends on the oxidative activity of flor strains of Saccharomyces cerevisiae. Under depletion of nitrogen andfermentable carbon sources, these yeast produce aggregates of floating cells and form an air–liquid biofilm on the wine surface, which is also known as velum or flor. This behavior is due to genetic and metabolic peculiarities that differentiate flor yeast from other wine yeast. This review will focus first on the most updated data obtained through the analysis of flor yeast with -omic tools. Comparative genomics, proteomics, and metabolomics of flor and wine yeast strains are shedding new light on several features of these special yeast, and in particular, they have revealed the extent of proteome remodeling imposed by the biofilm life-style. Finally, new insights in terms of promotion and inhibition of biofilm formation through small molecules, amino acids, and di/tripeptides, and novel possibilities for the exploitation of biofilm immobilization within a fungal hyphae framework, will be discussed.
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