Genetic Determinants of the Release of Mannoproteins of Enological Interest by Saccharomyces cerevisiae
Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation and aging have recently attracted the attention of enologists and researchers in enology due to their positive effect over a number of technological and quality properties of the wines, including protein and tartar...
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| Veröffentlicht in: | Journal of agricultural and food chemistry 2006-12, Vol.54 (25), p.9411-9416 |
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| container_title | Journal of agricultural and food chemistry |
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| creator | Gonzalez-Ramos, Daniel Gonzalez, Ramon |
| description | Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation and aging have recently attracted the attention of enologists and researchers in enology due to their positive effect over a number of technological and quality properties of the wines, including protein and tartaric stability, aroma and color stability, astringency, mouthfeel, malolactic fermentation, or foam properties of sparkling wines. This work has investigated the effect of deletions involving genes related to cell wall biogenesis on the release of mannoproteins, as well as the effect of the released mannoproteins on wine protein stability. When available, the phenotypes have been studied in different genetic backgrounds, in haploid or diploid strains, and in homo- or heterozygosis. Strains deleted for GAS1, GPI7, or KNR4 release higher amounts of mannoproteins and polysaccharides to the medium. These increased amounts of mannoproteins and polysaccharides lead to a stronger stability of Sauvignon Blanc wines against protein haze. Keywords: Wine yeast; mannoproteins; protein haze; mutant; genetic improvement |
| doi_str_mv | 10.1021/jf062196d |
| format | Article |
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This work has investigated the effect of deletions involving genes related to cell wall biogenesis on the release of mannoproteins, as well as the effect of the released mannoproteins on wine protein stability. When available, the phenotypes have been studied in different genetic backgrounds, in haploid or diploid strains, and in homo- or heterozygosis. Strains deleted for GAS1, GPI7, or KNR4 release higher amounts of mannoproteins and polysaccharides to the medium. These increased amounts of mannoproteins and polysaccharides lead to a stronger stability of Sauvignon Blanc wines against protein haze. 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Psychology ; Gene Deletion ; genes ; genetic improvement ; Glucosyltransferases - genetics ; glycoproteins ; mannoprotein release ; mannoproteins ; Membrane Glycoproteins - analysis ; Membrane Glycoproteins - genetics ; Membrane Glycoproteins - secretion ; Membrane Proteins - genetics ; mutants ; phenotype ; polysaccharides ; Polysaccharides - analysis ; protein haze ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - genetics ; Saccharomyces cerevisiae - metabolism ; Saccharomyces cerevisiae Proteins - genetics ; Vitaceae ; white wines ; Wine - analysis ; Wine - microbiology ; wine quality ; wine stabilization ; wine yeasts ; winemaking</subject><ispartof>Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9411-9416</ispartof><rights>Copyright © 2006 American Chemical Society</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-a436t-baf8eaa51ba9a1c2df760dd948b593b09a244b101b8cccfae10a0b53da158e743</citedby><cites>FETCH-LOGICAL-a436t-baf8eaa51ba9a1c2df760dd948b593b09a244b101b8cccfae10a0b53da158e743</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://pubs.acs.org/doi/pdf/10.1021/jf062196d$$EPDF$$P50$$Gacs$$H</linktopdf><linktohtml>$$Uhttps://pubs.acs.org/doi/10.1021/jf062196d$$EHTML$$P50$$Gacs$$H</linktohtml><link.rule.ids>314,776,780,2752,27055,27903,27904,56716,56766</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18344013$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17147426$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Gonzalez-Ramos, Daniel</creatorcontrib><creatorcontrib>Gonzalez, Ramon</creatorcontrib><title>Genetic Determinants of the Release of Mannoproteins of Enological Interest by Saccharomyces cerevisiae</title><title>Journal of agricultural and food chemistry</title><addtitle>J. Agric. Food Chem</addtitle><description>Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation and aging have recently attracted the attention of enologists and researchers in enology due to their positive effect over a number of technological and quality properties of the wines, including protein and tartaric stability, aroma and color stability, astringency, mouthfeel, malolactic fermentation, or foam properties of sparkling wines. This work has investigated the effect of deletions involving genes related to cell wall biogenesis on the release of mannoproteins, as well as the effect of the released mannoproteins on wine protein stability. When available, the phenotypes have been studied in different genetic backgrounds, in haploid or diploid strains, and in homo- or heterozygosis. Strains deleted for GAS1, GPI7, or KNR4 release higher amounts of mannoproteins and polysaccharides to the medium. These increased amounts of mannoproteins and polysaccharides lead to a stronger stability of Sauvignon Blanc wines against protein haze. Keywords: Wine yeast; mannoproteins; protein haze; mutant; genetic improvement</description><subject>Biological and medical sciences</subject><subject>Cell Wall - secretion</subject><subject>cell wall components</subject><subject>Echinocandins</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gene Deletion</subject><subject>genes</subject><subject>genetic improvement</subject><subject>Glucosyltransferases - genetics</subject><subject>glycoproteins</subject><subject>mannoprotein release</subject><subject>mannoproteins</subject><subject>Membrane Glycoproteins - analysis</subject><subject>Membrane Glycoproteins - genetics</subject><subject>Membrane Glycoproteins - secretion</subject><subject>Membrane Proteins - genetics</subject><subject>mutants</subject><subject>phenotype</subject><subject>polysaccharides</subject><subject>Polysaccharides - analysis</subject><subject>protein haze</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - genetics</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Saccharomyces cerevisiae Proteins - genetics</subject><subject>Vitaceae</subject><subject>white wines</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>wine quality</subject><subject>wine stabilization</subject><subject>wine yeasts</subject><subject>winemaking</subject><issn>0021-8561</issn><issn>1520-5118</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1v1DAQhi0EokvhwB-AXEDiEPA4duIcoS39UBEf23K1Js5k6yVrFzuL2H-Py666FyRO1vh9_M7Ma8aeA38LXMC75cBrAW3dP2AzUIKXCkA_ZDOexVKrGg7Yk5SWnHOtGv6YHUADspGinrHFKXmanC2OaaK4ch79lIowFNMNFd9oJEx0V35C78NtDBM5_1c_8WEMC2dxLM59fkppKrpNMUdrbzCG1cZSKmy-_-WSQ3rKHg04Jnq2Ow_Z9ceTq6Oz8vLz6fnR-8sSZVVPZYeDJkQFHbYIVvRDU_O-b6XuVFt1vEUhZQccOm2tHZCAI-9U1SMoTY2sDtnrrW-e9ec6D2VWLlkaR_QU1snUWohKKvFfENqm5UrXGXyzBW0MKUUazG10K4wbA9zcxW_u48_si53pultRvyd3eWfg1Q7AlKMbInrr0p7TlZQcqsyVW86liX7f6xh_mLqpGmWuvszNh4uvc31xdmy-Z_7llh8wGFzE7Hk9F9mJ86ZqOcC-M9pklmEdff6Gf6zwB6Umsmc</recordid><startdate>20061213</startdate><enddate>20061213</enddate><creator>Gonzalez-Ramos, Daniel</creator><creator>Gonzalez, Ramon</creator><general>American Chemical Society</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>RC3</scope><scope>7X8</scope></search><sort><creationdate>20061213</creationdate><title>Genetic Determinants of the Release of Mannoproteins of Enological Interest by Saccharomyces cerevisiae</title><author>Gonzalez-Ramos, Daniel ; Gonzalez, Ramon</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a436t-baf8eaa51ba9a1c2df760dd948b593b09a244b101b8cccfae10a0b53da158e743</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Biological and medical sciences</topic><topic>Cell Wall - secretion</topic><topic>cell wall components</topic><topic>Echinocandins</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gene Deletion</topic><topic>genes</topic><topic>genetic improvement</topic><topic>Glucosyltransferases - genetics</topic><topic>glycoproteins</topic><topic>mannoprotein release</topic><topic>mannoproteins</topic><topic>Membrane Glycoproteins - analysis</topic><topic>Membrane Glycoproteins - genetics</topic><topic>Membrane Glycoproteins - secretion</topic><topic>Membrane Proteins - genetics</topic><topic>mutants</topic><topic>phenotype</topic><topic>polysaccharides</topic><topic>Polysaccharides - analysis</topic><topic>protein haze</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - genetics</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Saccharomyces cerevisiae Proteins - genetics</topic><topic>Vitaceae</topic><topic>white wines</topic><topic>Wine - analysis</topic><topic>Wine - microbiology</topic><topic>wine quality</topic><topic>wine stabilization</topic><topic>wine yeasts</topic><topic>winemaking</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Gonzalez-Ramos, Daniel</creatorcontrib><creatorcontrib>Gonzalez, Ramon</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of agricultural and food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gonzalez-Ramos, Daniel</au><au>Gonzalez, Ramon</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Genetic Determinants of the Release of Mannoproteins of Enological Interest by Saccharomyces cerevisiae</atitle><jtitle>Journal of agricultural and food chemistry</jtitle><addtitle>J. Agric. Food Chem</addtitle><date>2006-12-13</date><risdate>2006</risdate><volume>54</volume><issue>25</issue><spage>9411</spage><epage>9416</epage><pages>9411-9416</pages><issn>0021-8561</issn><eissn>1520-5118</eissn><coden>JAFCAU</coden><abstract>Cell wall mannoproteins released by Saccharomyces cerevisiae during wine fermentation and aging have recently attracted the attention of enologists and researchers in enology due to their positive effect over a number of technological and quality properties of the wines, including protein and tartaric stability, aroma and color stability, astringency, mouthfeel, malolactic fermentation, or foam properties of sparkling wines. This work has investigated the effect of deletions involving genes related to cell wall biogenesis on the release of mannoproteins, as well as the effect of the released mannoproteins on wine protein stability. When available, the phenotypes have been studied in different genetic backgrounds, in haploid or diploid strains, and in homo- or heterozygosis. Strains deleted for GAS1, GPI7, or KNR4 release higher amounts of mannoproteins and polysaccharides to the medium. These increased amounts of mannoproteins and polysaccharides lead to a stronger stability of Sauvignon Blanc wines against protein haze. Keywords: Wine yeast; mannoproteins; protein haze; mutant; genetic improvement</abstract><cop>Washington, DC</cop><pub>American Chemical Society</pub><pmid>17147426</pmid><doi>10.1021/jf062196d</doi><tpages>6</tpages></addata></record> |
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| ispartof | Journal of agricultural and food chemistry, 2006-12, Vol.54 (25), p.9411-9416 |
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| source | ACS Publications; MEDLINE |
| subjects | Biological and medical sciences Cell Wall - secretion cell wall components Echinocandins Fermentation Food industries Fundamental and applied biological sciences. Psychology Gene Deletion genes genetic improvement Glucosyltransferases - genetics glycoproteins mannoprotein release mannoproteins Membrane Glycoproteins - analysis Membrane Glycoproteins - genetics Membrane Glycoproteins - secretion Membrane Proteins - genetics mutants phenotype polysaccharides Polysaccharides - analysis protein haze Saccharomyces cerevisiae Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - metabolism Saccharomyces cerevisiae Proteins - genetics Vitaceae white wines Wine - analysis Wine - microbiology wine quality wine stabilization wine yeasts winemaking |
| title | Genetic Determinants of the Release of Mannoproteins of Enological Interest by Saccharomyces cerevisiae |
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