Ethanol is an important component of alcoholic beverages. Its content varies widely from 4.5% in brewing to 10–15% in winemaking and up to 60% in strong alcohol. Industrial strains resistant to ethanol stress are relevant for many enterprises and yeast ethanol resistance is an important scientific topic. The study aimed to present whole-proteome analysis to identify yeast Y-3194 proteins at low (0.96%) and high (9.6%) ethanol stress conditions. Yeast cell lysates were separated in 2D PAGE followed by LC-MALDI TOF/TOF mass spectrometry. From a total of 623 identified proteins, 238 were common in probes with 0.96 and 9.6% ethanol. Proteomic profiles of yeast responding to low and high ethanol concentrations were strikingly different. Presented data are essential for the strategy, aimed at yeast ethanol resistance, creating and increasing highly productive industrial bioethanol strains. These genes are potential targets for industrial yeast strain improvement since they have high protein abundance at high ethanol stress conditions. This research contributes to the construction of new ethanol-resistant industrial yeast strains.
This article for the first time analyzes a comment made by John Locke during his May 1677 visit to the Haut-Brion vineyard in Pessac, Bordeaux. He concluded that fifty percent of the wine sold by Arnaud III de Pontac did not originate from that vineyard. This suggests the need for a re-evaluation of the historiography of terroir, wine branding, and authenticity, particularly the origin story that has grown up around Haut-Brion. The article explores competing narratives of how, where, and when the New French Claret developed while also clarifying its inception in the English market in the 1660s.
