Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/55044
Title: Proteins influencing foam formation in wine and beer: the role of yeast
Author: Blasco, Lucía
Viñas, Miquel
Villa, Tomás G.
Keywords: Proteïnes vegetals
Pesos moleculars
Llevats
Fermentació
Vi
Cervesa
Glicoproteïnes
Plant proteins
Molecular weights
Yeast
Fermentation
Wine
Beer
Glycoproteins
Issue Date: Jun-2011
Publisher: Spanish Society for Microbiology (SEM) and Viguera Editores SL
Abstract: This review focuses on the role of proteins in the production and maintenance of foam in both sparkling wines and beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence of mannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, and their molecular masses range from 10 to 200 kDa characteristics that allow mannoproteins to surround and thus stabilize the gas bubbles of the foam. Both the production and stabilization of foam also depend on other proteins. In wine, these include grape-derived proteins such as vacuolar invertase; in beer, barley-derived proteins, such as LTP1, protein Z, and hordein-derived polypeptides, are even more important in this respect than mannoproteins
Note: Reproducció del document publicat a: http://dx.doi.org/10.2436/20.1501.01.136
It is part of: International Microbiology, 2011, vol. 14, num. 2, p. 61-71
Related resource: http://dx.doi.org/10.2436/20.1501.01.136
URI: http://hdl.handle.net/2445/55044
ISSN: 1139-6709
Appears in Collections:Articles publicats en revistes (Patologia i Terapèutica Experimental)

Files in This Item:
File Description SizeFormat 
614976.pdf205.93 kBAdobe PDFView/Open


This item is licensed under a Creative Commons License Creative Commons