Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees.

TitleSystematic identification of yeast proteins extracted into model wine during aging on the yeast lees.
Publication TypeJournal Article
Year of Publication2010
AuthorsRowe, JD, Harbertson, JF, Osborne, JP, Freitag, M, Lim, J, Bakalinsky, AT
JournalJ Agric Food Chem
Date Published2010 Feb 24
KeywordsAnimals, Catechin, Cattle, Cell Wall, Fermentation, Fungal Proteins, Hydrogen Bonding, Plant Lectins, Riboflavin, Saccharomyces cerevisiae, Serum Albumin, Bovine, Tannins, Vitamins, Wine, Yeasts

Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (+/-66%), while total protein only increased 2-fold (+/-20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling.

Alternate JournalJ. Agric. Food Chem.
PubMed ID20108898
Grant List#P30 ES000210 / ES / NIEHS NIH HHS / United States