Transcription profiling of sparkling wine second fermentation

  1. Penacho, V. 1
  2. Valero, E. 2
  3. Gonzalez, R. 1
  1. 1 Instituto de Ciencias de la Vid y del Vino

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España


  2. 2 Universidad Pablo de Olavide

    Universidad Pablo de Olavide

    Sevilla, España


International Journal of Food Microbiology

ISSN: 0168-1605

Year of publication: 2012

Volume: 153

Issue: 1-2

Pages: 176-182

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2011.11.005 PMID: 22133566 SCOPUS: 2-s2.0-84855469261 GOOGLE SCHOLAR

More publications in: International Journal of Food Microbiology


Cited by

  • Scopus Cited by: 32 (08-05-2023)
  • Web of Science Cited by: 27 (23-05-2023)
  • Dimensions Cited by: 37 (30-03-2023)

JCR (Journal Impact Factor)

  • Year 2012
  • Journal Impact Factor: 3.425
  • Journal Impact Factor without self cites: 3.038
  • Article influence score: 0.992
  • Best Quartile: Q1
  • Area: FOOD SCIENCE & TECHNOLOGY Quartile: Q1 Rank in area: 8/124 (Ranking edition: SCIE)
  • Area: MICROBIOLOGY Quartile: Q2 Rank in area: 34/116 (Ranking edition: SCIE)

SCImago Journal Rank

  • Year 2012
  • SJR Journal Impact: 1.603
  • Best Quartile: Q1
  • Area: Food Science Quartile: Q1 Rank in area: 12/288
  • Area: Safety, Risk, Reliability and Quality Quartile: Q1 Rank in area: 4/356
  • Area: Microbiology Quartile: Q1 Rank in area: 26/148
  • Area: Medicine (miscellaneous) Quartile: Q1 Rank in area: 255/3014

Scopus CiteScore

  • Year 2012
  • CiteScore of the Journal : 6.0
  • Area: Safety, Risk, Reliability and Quality Percentile: 96
  • Area: Food Science Percentile: 96
  • Area: Microbiology Percentile: 84
  • Area: Medicine (all) Percentile: 82


(Data updated as of 30-03-2023)
  • Total citations: 37
  • Recent citations: 8
  • Relative Citation Ratio (RCR): 0.75
  • Field Citation Ratio (FCR): 3.86


There is a specific set of stress factors that yeast cells must overcome under second fermentation conditions, during the production of sparkling wines by the traditional (Champenoise) method. Some of them are the same as those of the primary fermentation of still wines, although perhaps with a different intensity (high ethanol concentration, low pH, nitrogen starvation) while others are more specific to second fermentation (low temperature, CO 2 overpressure). The transcription profile of Saccharomyces cerevisiae during primary wine fermentation has been studied by several research groups, but this is the first report on yeast transcriptome under second fermentation conditions. Our results indicate that the main pathways affected by these particular conditions are related to aerobic respiration, but genes related to vacuolar and peroxisomal functions were also highlighted in this study. A parallelism between the transcription profile of wine yeast during primary and second fermentation is appreciated, with ethanol appearing as the main factor driving gene transcription during second fermentation. Low temperature seems to also influence yeast transcription profile under these particular winemaking conditions. © 2011 Elsevier B.V..