# name
Proteins influencing foam formation in wine and beer: the role of yeast

# metadata.dc.description.abstract[].value
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

# metadata.dc.publisher[].value
Spanish Society for Microbiology (SEM) and Viguera Editores SL

# metadata.dc.relation.ispartof[].value
International Microbiology, 2011, vol. 14, num. 2, p. 61-71

# metadata.dc.rights[].value
cc-by-nc-sa (c) Spanish Society for Microbiology (SEM) and Viguera Editores SL, 2011

# metadata.dc.source[].value
Articles publicats en revistes (Patologia i Terapèutica Experimental)

# metadata.dc.title[].value
Proteins influencing foam formation in wine and beer: the role of yeast