Premium
An invertase fragment responsible for improving the protein stability of dry white wines
Author(s) -
MoineLedoux Virginie,
Dubourdieu Denis
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<537::aid-jsfa214>3.0.co;2-b
Subject(s) - lees , autolysis (biology) , invertase , yeast , cell wall , chemistry , wine , saccharomyces cerevisiae , biochemistry , white wine , protease , enzyme , food science
The thermoprotective effect of yeast parietal mannoproteinsimproves the protein stability of white wines aged on their lees( sur lie ). The substance responsible for this is an N ‐glycosylated, 31.8 kDa mannoprotein that correspondsto a parietal invertase fragment of Saccharomyces cerevisiae .This mannoprotein is released into the wine during autolysis of thelees by the combined action of β‐glucanases from the cellwall and the yeast's vacuolar protease. This mannoprotein may beobtained industrially by extracting yeast mannoproteins usingenzymatic digestion of the cell wall with commercially preparedβ‐glucanases (Glucanex TM ‐Novo‐Nordisk). A wine's susceptibilityto protein breakdown may be considerably reduced by adding thismannoprotein extract. As a result, less bentonite is needed tostabilise the wine. © 1999 Society of Chemical Industry