Journal article
Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w
Shauna L Brown, Vanessa J Stockdale, Filomena Pettolino, Kenneth F Pocock, Miguel de Barros Lopes, Patrick J Williams, Antony Bacic, Geoffrey B Fincher, Peter B Hoj, Elizabeth J Waters
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | SPRINGER | Published : 2007
Abstract
Grape proteins aggregate in white wine to form haze. A novel method to prevent haze in wine is the use of haze protective factors (Hpfs), specific mannoproteins from Saccharomyces cerevisiae, which reduce the particle size of the aggregated proteins. Hpf1p was isolated from white wine and Hpf2p from a synthetic grape juice fermentation. Putative structural genes, YOL155c and YDR055w, for these proteins were identified from partial amino acid sequences of Hpf1p and Hpf2p, respectively. YOL155c also has a homologue, YIL169c, in S. cerevisiae. Comparison of the partial amino acid sequence of deglycosylated-Hpf2p with the deduced protein sequence of YDR055w, confirmed five of the 15 potential N-..
View full abstract