Investigating the proteins released by yeasts in synthetic wine fermentations

This study aimed to characterise the exo-proteome of Saccharomyces and selected non-Saccharomyces yeasts in pure and mixed cultures in a wine-like medium. While S. cerevisiae completed the fermentation rapidly, Metschnikowia pulcherrima hardly fermented and Lachancea thermotolerans fermented slowly but steadily. In sequential fermentations, the kinetics resembled those of the non-Saccharomyces yeasts for a period before switching to that of S. cerevisiae. Identification of the proteins present in wine at the end of fermentation using mass fingerprinting revealed the large diversity of proteins secreted and the influence of yeast interactions therein. The fermentation kinetics observed could partially be explained by the extent of the contribution of the different yeast to the protein content.