{
  "abstract": "Indigenous Saccharomyces cerevisiae strains persist within individual cellars and contribute to the character of spontaneously fermented wines, yet the molecular basis of their oenological differences remains largely unknown. In this work, eight predominant strains isolated from spontaneous fermentations in four Tuscan wineries were characterized by technological traits of oenological relevance and laboratory-scale fermentations of both a synthetic must and Sangiovese grape must. In each must, the strains reached similar final ethanol concentrations, although lag phase and maximum fermentation rate differed significantly, whereas the resulting wines differed significantly in glycerol, acetic acid and phenolic alcohol content and in the scores assigned by a trained sensory panel. Four strains spanning the observed range of behaviors were hence analyzed by two-dimensional polyacrylamide gel electrophoresis (2D-PAGE) and Matrix-Assisted Laser Desorption/Ionization Time-Of-Flight Mass Spectrometry (MALDI-ToF MS) at an early and a mid-fermentation stage, yielding 30–46 differentially abundant proteins identified per strain. Strain-specific abundance of proteins involved in glycerol formation, acetaldehyde oxidation and sulfur amino acid metabolism paralleled the corresponding differences in glycerol, acetic acid and hydrogen sulfide production, whereas glycolytic enzyme abundance varied without any corresponding variation in ethanol. Proteomic analysis thus identified candidate molecular correlates of the traits that distinguish strains, suggesting that it could complement traditional screening in the selection of indigenous starter cultures.",
  "abstract_shown": true,
  "affiliations": [
    "Department of Biotechnology, Chemistry and Pharmacy (DBCF), University of Siena, Via Aldo Moro 2, 53100 Siena, Italy",
    "Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Via San Bonaventura, 13-50145 Florence, Italy",
    "Department of Molecular Medicine and Development, University of Siena, 53100 Siena, Italy",
    "Laboratory of Molecular Microbiology and Biotechnology, Department of Medical Biotechnologies, University of Siena, 53100 Siena, Italy",
    "FoodMicroTeam s.r.l., ex Academic Spin-Off of the University of Florence, Via Santo Spirito,14-50125 Florence, Italy"
  ],
  "article_type": null,
  "arxiv": null,
  "author_total": 14,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Daniela Braconi",
      "orcid": "0000-0002-9657-4169"
    },
    {
      "affs": [
        1
      ],
      "name": "Simona Guerrini",
      "orcid": "0000-0003-4595-2198"
    },
    {
      "affs": [
        0,
        2
      ],
      "name": "Francesca Girolamo",
      "orcid": "0009-0003-3534-5113"
    },
    {
      "affs": [
        0,
        3
      ],
      "name": "Simone Costagli",
      "orcid": "0009-0007-7102-2724"
    },
    {
      "affs": [
        0
      ],
      "name": "Alessandro Paffetti",
      "orcid": "0009-0007-7035-4022"
    },
    {
      "affs": [
        0
      ],
      "name": "Alessandro Armini"
    },
    {
      "affs": [
        0
      ],
      "name": "Sara Draghi",
      "orcid": "0009-0004-7479-9051"
    },
    {
      "affs": [
        0
      ],
      "name": "Gabriella Jacomelli"
    },
    {
      "affs": [
        0
      ],
      "name": "Andrea Bernini",
      "orcid": "0000-0002-7528-2749"
    },
    {
      "affs": [
        0
      ],
      "name": "Daniela Grasso",
      "orcid": "0000-0001-7708-9339"
    },
    {
      "affs": [
        4
      ],
      "name": "Viola Galli",
      "orcid": "0000-0003-3460-3056"
    },
    {
      "affs": [
        1
      ],
      "name": "Donatella Ganucci"
    },
    {
      "affs": [
        1
      ],
      "name": "Lisa Granchi",
      "orcid": "0000-0002-9232-2829"
    },
    {
      "affs": [
        0
      ],
      "name": "Annalisa Santucci",
      "orcid": "0000-0001-6976-9086"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/fk32de24m4gqc.bib",
  "cited_by": 0,
  "doi": "10.3390/ijms27219419",
  "fulltext_url": null,
  "id": "fk32de24m4gqc",
  "issns": [
    "1422-0067"
  ],
  "landing_url": "https://www.mdpi.com/1422-0067/27/21/9419",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Fermentation and Sensory Analysis"
    ]
  ],
  "openalex": "W7223373232",
  "pdf_url": null,
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-22",
  "publisher": "MDPI AG",
  "ris": "https://research.draconitic.com/paper/fk32de24m4gqc.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:18:57Z",
      "native_id": "10.3390/ijms27219419",
      "source": "crossref",
      "url": "https://www.mdpi.com/1422-0067/27/21/9419"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "issn:1422-0067",
      "subfield": "general"
    }
  ],
  "title": "Differentiation of Indigenous Saccharomyces cerevisiae Wine Strains by Oenological and Proteomic Characterization",
  "title_text": "Differentiation of Indigenous Saccharomyces cerevisiae Wine Strains by Oenological and Proteomic Characterization",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:18:57Z",
  "url": "https://research.draconitic.com/paper/fk32de24m4gqc",
  "venue": "International Journal of Molecular Sciences",
  "versions": []
}