High-proline proteins in experimental hazy white wine produced from partially botrytized grapes
Autor: | Zdeněk Perutka, Miloslav Šufeisl, Marek Šebela, Miroslav Strnad |
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Rok vydání: | 2018 |
Předmět: |
0106 biological sciences
food.ingredient Proline Biomedical Engineering Bioengineering Wine 01 natural sciences Applied Microbiology and Biotechnology 03 medical and health sciences food 010608 biotechnology Drug Discovery Browning Vitis Food science 030304 developmental biology Winemaking Botrytis cinerea Botrytis Plant Proteins 0303 health sciences Chromatography Reverse-Phase biology Chemistry Process Chemistry and Technology digestive oral and skin physiology food and beverages General Medicine biology.organism_classification Yeast White Wine Thaumatin Molecular Medicine Biotechnology |
Zdroj: | Biotechnology and applied biochemistry. 66(3) |
ISSN: | 1470-8744 |
Popis: | Undesirable effects of the pathogen Botrytis cinerea include reduced quality and quantity of wine grapes. Winemaking is also complicated by the formation of a protein haze in white wines and oxidative browning of red wines. We analyzed proteins in experimental Moravian white wines characterized by their instability and haze formation in bottles during storage despite prior bentonite treatment. To study the relationship of wine proteins and haze, we carried out proteomics on hazy and clear white wines produced with partly or largely botrytized grapes and standard reference wines. Wine proteins were identified after their extraction, electrophoresis, and tryptic digestion by reversed-phase liquid chromatography of peptides, coupled with tandem mass spectrometry. Plant defense proteins, yeast glycoproteins, and various enzymes from Botrytis, particularly hydrolases, were found. As the content of the known haze-active thaumatin-like proteins and chitinases was visually low on stained gels (missing bands) compared to previous studies with unfined wines, other proteins are discussed in terms of the haze formation. As the main novelty, this work reveals the role of high proline-containing proteins in the propensity of white wines to turbidity following prior Botrytis damage of grapes. |
Databáze: | OpenAIRE |
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