Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine

Kupfer, Veronika M.; Vogt, Elisabeth I.; Siebert, Annemarie; Meyer, Magdalena; Vogel, Rudi F.; Niessen, Ludwig

doi:10.1016/j.foodres.2017.09.060

Cited by 19 publications

(17 citation statements)

References 39 publications

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“…PAU5 expression is induced at low temperatures and with low oxygen, similar to conditions used during winemaking (52). Pau5 has also been identified as a glycoprotein that may reduce spontaneous over-foaming of sparkling wine (12,14), a phenomenon known as gushing, which is perceived negatively by consumers. The absence or undetectable levels of…”

Section: Discussionmentioning

confidence: 98%

“…Glycoproteins are particularly important in controlling bubble formation and stability, as they surround and stabilise the gas bubbles of the foam in sparkling wine (11)(12)(13)(14)(15).…”

Section: Introductionmentioning

confidence: 99%

“…Glycoproteins are an important class of macromolecule controlling foam production and foam quality in sparkling wine (11)(12)(13)(14)(15). The glycoproteins secreted by yeast and proteins from yeast autolysis are thought to be the main proteinaceous contributors to increased foaming (13,27).…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Pegg

Phung

Caboche

et al. 2021

Molecular & Cellular Proteomics

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Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the glycosylation profiles of sparkling wine have not been previously investigated in detail. We analysed the glyco/proteome of sparkling wines using protein- and glycopeptide-centric approaches. We developed an automated workflow that created ion libraries to analyse Sequential Window Acquisition of all THeoretical mass spectra (SWATH) Data Independent Acquisition (DIA) mass spectrometry data based on glycopeptides identified by Byonic. We applied our workflow to three pairs of experimental sparkling wines to assess the effects of aging on lees and of different yeast strains used in the Liqueur de Tirage for secondary fermentation. We found that aging a cuvée on lees for 24 months compared to 8 months led to a dramatic decrease in overall protein abundance and an enrichment in large glycans at specific sites in some proteins. Secondary fermentation of a Riesling wine with Saccharomyces cerevisiae yeast strain Siha4 produced more yeast proteins and glycoproteins than with S. cerevisiae yeast strain DV10. The abundance and glycosylation profiles of grape glycoproteins were also different between grape varieties. This work represents the first in-depth study into protein- and peptide-specific glycosylation in sparkling wines and describes a quantitative glycoproteomic SWATH/DIA workflow that is broadly applicable to other sample types.

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Section: Discussionmentioning

confidence: 98%

“…Glycoproteins are particularly important in controlling bubble formation and stability, as they surround and stabilise the gas bubbles of the foam in sparkling wine (11)(12)(13)(14)(15).…”

Section: Introductionmentioning

confidence: 99%

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Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Pegg

Phung

Caboche

et al. 2021

Molecular & Cellular Proteomics

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“…However, despite the absence of statistical significance, the HS results reflected that A50 showed slightly non-significant higher foam stability than A75 and A100 ( Figure 3). This was not expected, since Kupfer et al [38] described the key role of the yeast protein PAU5 in foam stability, showing that most of its removal occurred when bentonite fining of the wine was conducted before bottling. It might be that some compounds with foam stability properties from grapes are being removed; however, much research needs to be done to determine the effects of the stabilization of proteins from grapes.…”

Section: Impact On Foaming Propertiesmentioning

confidence: 98%

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

Úbeda

Lambert-Royo

Cortiella

et al. 2021

Foods

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The addition of bentonite to wine to eliminate unstable haze-forming proteins and as a riddling adjuvant in the remuage is not selective, and other important molecules are lost in this process. The moment of the addition of bentonite is a key factor. Volatile profile (SPME-GC-MS), foam characteristics (Mosalux method), and sensory analyses were performed to study the effect of the distribution of the dosage of bentonite for stabilization of the wine among the addition on the base wine before the tirage (50%, 75%, and 100% bentonite dosage) and during the tirage (addition of the remaining dosage for each case). Results showed that the addition of 50% of the bentonite to the base wine (before the tirage) resulted in sparkling wines with the lowest quantity of volatile compounds, mainly esters and norisoprenoids. No significant differences were found among the sparkling wines after 9 months of aging in relation to foam properties measured by Mosalux, although higher foamability and crown’s persistence were perceived in the sparkling wines with the addition of 75% and 100% of the bentonite dosage in sensory trials. The results of this study suggested that the amount of bentonite added as a fining agent in the tirage had greater effects than during the addition of this agent in the base wine.

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“…CC-BY 4.0 International license perpetuity. It is made available under a preprint (which was not certified by peer review) is the author/funder, who has granted bioRxiv a license to display the preprint in The copyright holder for this this version posted January 28, 2021. ; https://doi.org/10.1101/2021.01.27.427706 doi: bioRxiv preprint and can impact bubble formation and stability (13,(15)(16)(17)(18). Glycation is a nonenzymatic modification of proteins with reducing sugars via the Maillard reaction (19).…”

Section: Introductionmentioning

confidence: 99%

The post-translational modification landscape of commercial beers

Kerr

Caboche

Pegg

et al. 2021

Preprint

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Beer is one of the most popular beverages worldwide. As a product of variable agricultural ingredients and processes, beer has high molecular complexity. We used DIA/SWATH-MS to investigate the proteomic complexity and diversity of 24 commercial Australian beers. While the overall complexity of the beer proteome was modest, with contributions from barley and yeast proteins, we uncovered a very high diversity of post-translational modifications (PTMs), especially proteolysis, glycation, and glycosylation. Proteolysis was widespread throughout barley proteins, but showed clear site-specificity. Oligohexose modifications were common on lysines in barley proteins, consistent with glycation by maltooligosaccharides released from starch during malting or mashing. O-glycosylation consistent with oligomannose was abundant on secreted yeast glycoproteins. We developed and used data analysis pipelines to efficiently extract and quantify site-specific PTMs from SWATH-MS data, and showed incorporating these features into proteomic analyses extended analytical precision. We found that the key differentiator of the beer glyco/proteome was the brewery, followed by the beer style. Targeting our analyses to beers from a single brewery, Newstead Brewing Co., allowed us to identify beer style-specific features of the glyco/proteome. Specifically, we found that proteins in darker beers tended to have low glycation and high proteolysis. Finally, we objectively quantified features of foam formation and stability, and showed that these quality properties correlated with the concentration of abundant surface-active proteins from barley and yeast.

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Foam-stabilizing properties of the yeast protein PAU5 and evaluation of factors that can influence its concentration in must and wine

Cited by 19 publications

References 39 publications

Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Quantitative Data-Independent Acquisition Glycoproteomics of Sparkling Wine

Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines

The post-translational modification landscape of commercial beers

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