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High‐proline proteins in experimental hazy white wine produced from partially botrytized grapes
Author(s) -
Perutka Zdeněk,
Šufeisl Miloslav,
Strnad Miroslav,
Šebela Marek
Publication year - 2019
Publication title -
biotechnology and applied biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.468
H-Index - 70
eISSN - 1470-8744
pISSN - 0885-4513
DOI - 10.1002/bab.1736
Subject(s) - wine , white wine , thaumatin , winemaking , chemistry , botrytis cinerea , botrytis , oenococcus oeni , haze , yeast , food science , autolysis (biology) , browning , malolactic fermentation , chromatography , biochemistry , enzyme , biology , botany , bacteria , lactic acid , genetics , organic chemistry , gene
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.