Influence of fermentation conditions on the secretion of seripauperin 5 (PAU5) by industrial sparkling wine strains of Saccharomyces cerevisiae

Mann, Magdalena A.; Frisch, Lisa M.; Vogel, Rudi F.; Niessen, Ludwig

doi:10.1016/j.foodres.2020.109912

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…Only a few were identified as potential high PAU5-producing strains; culturing S. cerevisiae strains under conditions different from the standard ones (higher temperatures and daylight) showed higher protein content. However, cultivating the strains under shaking conditions or in co-culture with other non-Saccharomyces species of wine interest (i.e., Metschnikowia pulcherrima or Torulaspora delbrueckii) was observed a reduction in PAU5 production compared to standard conditions [22][23][24].…”

Section: Selection Criteria For Microbial Resources In Sparkling/spar...mentioning

confidence: 92%

Microbial Resources and Sparkling Wine Differentiation: State of the Arts

et al. 2022

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Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and safety of the final product. Nowadays, the management of the employed microbial resource is highly requested by stakeholders, because of the increasing economic importance of this oenological sector. Here, we report an overview of the production processes of sparkling wine and the main characterisation criteria to select Saccharomyces and non-Saccharomyces strains appropriate for the preparation of commercial starter cultures dedicated to the primary and, in particular, the secondary fermentation of sparkling wines. We also focused on the possible uses of selected indigenous strains to improve the unique traits of sparkling wines from particular productive areas. In summary, the sparkling wine industry will get an important advantage from the management of autochthonous microbial resources associated with vineyard/wine microbial diversity.

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Section: Selection Criteria For Microbial Resources In Sparkling/spar...mentioning

confidence: 92%

Microbial Resources and Sparkling Wine Differentiation: State of the Arts

et al. 2022

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Quantification of thaumatin-like proteins in white wine using MALDI-TOF mass spectrometry

Rašková,

Perutka,

Marchetti-Deschmann

et al. 2023

Eur Food Res Technol

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The main soluble proteins in bottled wine are pathogenesis-related proteins. Their concentration is influenced by the harvesting technique used, the time of the juice exposition to grape skins and possible microbial infection of grapes. The most typical are namely chitinases and thaumatin-like proteins (TLPs), which accumulate in grapes on ripening. They show a low molecular weight of 20–35 kDa and are resistant to proteolysis as well as the acidic pH of wine. Chitinases are considered the primary cause of heat-induced haze formation because of their irreversible denaturation and aggregation. This process can additionally be affected by the non-protein wine components. We focused on the development of a fast quantification method for wine TLPs using matrix-assisted laser desorption/ionization mass spectrometry. White wine samples were analyzed directly, after dialysis or they were subjected to protein concentrating procedures before the measurements. MS-based quantification was achieved by comparing the peak areas of an internal standard (cytochrome c, thaumatin or myoglobin) and TLPs in the acquired mass spectra. The content of TLPs in commercial wines was determined at milligrams per liter. Chitinases could not be quantified in this way because of a low concentration in the analyzed bentonite-fined wines resulting in missing spectral signals. Anyway, this procedure becomes an alternative to common quantification methods based on liquid chromatography.

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