Eduardo Cebollero

Università della Svizzera italiana

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Ramón González

Instituto de Ciencias de la Vid y del Vino

Fulvio Reggiori

Aarhus University

Alfonso V. Carrascosa

University of Évora

Adolfo J. Martínez-Rodríguez

Instituto de Investigación en Ciencias de la Alimentación

Tassula Proikas‐Cezanne

University of Tübingen

Daniel González-Ramos

Delft University of Technology

Matthias Peter

ETH Zurich

Daniel J. Klionsky

University of Michigan–Ann Arbor

Ester Rieter

University Medical Center Utrecht

Tatiana Soldà

Università della Svizzera italiana

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University of Michigan–Ann Arbor

191

Washtenaw Community College

154

UiT The Arctic University of Norway

136

Inserm

Centre National de la Recherche Scientifique

Harvard University

National Institutes of Health

Howard Hughes Medical Institute

University of Pittsburgh

Johns Hopkins University

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Chapter 12 Autophagy in Wine Making

Methods in enzymology on CD-ROM/Methods in enzymology (2008)

Eduardo Cebollero María Teresa Rejas Ramón González

Autolysis (biology)

Lees

10.1016/s0076-6879(08)03212-6

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Citations (15)

Autophagy: From basic research to its application in food biotechnology

Biotechnology Advances (2007)

Eduardo Cebollero Ramón González

10.1016/j.biotechadv.2007.03.004

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Citations (15)

Influence of locally-selected yeast on the chemical and sensorial properties of Albariño white wines

LWT (2011)

Alfonso V. Carrascosa Begoña Bartolomé Sergio Robredo Arias León Eduardo Cebollero

The use of selected yeast strains with improved or novel properties may promote wines with special and original quality attributes. In this paper, changes in the chemical composition (aroma compounds and polyphenols) and sensorial properties of Albariño white wines elaborated with the same must and selected yeast (named as 1, 2 and 3) have been studied in comparison with wines subjected to non-inoculated fermentation (control wine). The results indicated that yeast strain can significantly influence the aroma and polyphenol composition of the wines. Wines elaborated with strain 1 had a higher concentration of terpenes and norisoprenoids, which are compounds closely associated with the fruity and fresh character of Albariño white wines. These same wines had a lower concentration of flavan-3-ols, closely associated with the astringency and bitterness of the wine and the lowest browning potential. The formal sensory analysis conducted by 8 trained judges showed that wines elaborated with strain 1 were preferred by the tasting panel. Therefore, the selection of yeast strains could offer the possibility to modulate sensorial attributes related with the aroma and phenol composition in Albariño white wines.

White Wine

Aroma of wine

Wine tasting

Browning

Terpene

Wine color

10.1016/j.lwt.2011.09.011

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Citations (24)

Translocon component Sec62 acts in endoplasmic reticulum turnover during stress recovery

Nature Cell Biology (2016)

Fiorenza Fumagalli Julia Noack Timothy J. Bergmann Eduardo Cebollero Giorgia Brambilla Pisoni

Homeostasis

10.1038/ncb3423

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Citations (400)

Induction of Autophagy by Second-Fermentation Yeasts during Elaboration of Sparkling Wines

Applied and Environmental Microbiology (2006)

Eduardo Cebollero Ramón González

ABSTRACT Autophagy is a transport system mediated by vesicles, ubiquitous in eukaryotic cells, by which bulk cytoplasm is targeted to a lysosome or vacuole for degradation. In the yeast Saccharomyces cerevisiae , autophagy is triggered by nutritional stress conditions (e.g., carbon- or nitrogen-depleted medium). In this study we showed that there is induction of autophagy in second-fermentation yeasts during sparkling wine making. Two methods were employed to detect autophagy: a biochemical approach based on depletion of the protein acetaldehyde dehydrogenase Ald6p and a morphological strategy consisting of visualization of autophagic bodies and autophagosomes, which are intermediate vesicles in the autophagic process, by transmission electron microscopy. This study provides the first demonstration of autophagy in second-fermentation yeasts under enological conditions. The correlation between autophagy and yeast autolysis during sparkling wine production is discussed, and genetic engineering of autophagy-related genes in order to accelerate the aging steps in wine making is proposed.

Autolysis (biology)

10.1128/aem.02920-05

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Citations (74)

Regulation of Autophagy by the Cellular Lipidome

Eduardo Cebollero J. Bernd Helms

Lipidome

Source

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Multilocus sequence typing of oenological Saccharomyces cerevisiae strains

Food Microbiology (2009)

Rosario Múñoz Alicia Estacio‐Gómez Virginia Robles Patricia Rodriguez‐Rodriguez Eduardo Cebollero

Multilocus sequence typing

Strain (injury)

10.1016/j.fm.2009.05.009

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Citations (26)

Reticulophagy and Ribophagy: Regulated Degradation of Protein Production Factories

International Journal of Cell Biology (2012)

Eduardo Cebollero Fulvio Reggiori Claudine Kraft

During autophagy, cytosol, protein aggregates, and organelles are sequestered into double-membrane vesicles called autophagosomes and delivered to the lysosome/vacuole for breakdown and recycling of their basic components. In all eukaryotes this pathway is important for adaptation to stress conditions such as nutrient deprivation, as well as to regulate intracellular homeostasis by adjusting organelle number and clearing damaged structures. For a long time, starvation-induced autophagy has been viewed as a nonselective transport pathway; however, recent studies have revealed that autophagy is able to selectively engulf specific structures, ranging from proteins to entire organelles. In this paper, we discuss recent findings on the mechanisms and physiological implications of two selective types of autophagy: ribophagy, the specific degradation of ribosomes, and reticulophagy, the selective elimination of portions of the ER.

Organelle

Protein Degradation

10.1155/2012/182834

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Citations (119)

Transgenic wine yeast technology comes of age: is it time for transgenic wine?

Biotechnology Letters (2006)

Eduardo Cebollero Daniel González-Ramos Laura Tabera Ramón González

Winemaking

Ethanol Fermentation

Fermentation in winemaking

10.1007/s10529-006-9236-y