Bioacidification for pH control in wines-A proteomic approach

Antonio Morata_Universidad Politécnica de Madrid 

Wine acidity and its impact on pH is a critical parameter in wines because of the influence in the microbiological and physicochemical stability. Currently in a global scenario of climate warming the heat waves produce unbalanced wines with excessive sugar content, low acidity, unbalanced phenols, flat profile and lack of freshness. The use of bioacidificatio with Lachancea thermotolerans (Lt) is a powerful and natural tool to balance de acidity and to reduce the pH by the metabolization of sugars into lactic acid. The better understanding of the response of this non-Saccharomyces yeast under enological conditions let optimize it use. Omics tools, including genomic, transcriptomic, proteomic and metabolomic approaches help to understand and model the metabolic response of the yeast to better fits the potential metabolome to the real behavior during wine fermentation. The proteomic profile of several strains of Lt has been analyzed by LC orbitrap MS to study different behaviors in the metabolic flows related to acidification, and aroma impact to improve their application in winemaking of unbalanced grapes.

Acknowledgements: This research was funded by the Spanish State Research Agency (AEI), Ministry of Science, Innovation and Universities, National Spanish R&D program Projects PID2024-159270OB-C21 & C22. This work was also supported by AEI through grant EQC2021-007375-P for the acquisition of a high-resolution Orbitrap tribrid mass spectrometer for advanced -omics services, as part of the Equipamiento Científico Técnico 2021 (EQC2021) call/10.13039/501100011033.

Antonio Morata1, Mónica Carrera2, Pilar Calo-Mata3, Jorge Barros-Velázquez3, Manuel Pazos2, María Antonia Bañuelos4,
1-Universidad Politécnica de Madrid, ETSIAAB, Chemistry and Food Technology Dept., enotecUPM, Avenida Puerta de Hierro, 2, 28040, Madrid, Spain.
2-Department of Food Technology, Spanish National Research Council (CSIC), Marine Research Institute (IIM-CSIC), Vigo 36208, Spain.
3-Department of Analytical Chemistry, Nutrition and Food Science, School of Veterinary Sciences, University of Santiago de Compostela (USC), Lugo, Spain.