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

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...

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Detalles Bibliográficos
Autores: Blasco, Lucía, Viñas, Miquel, Villa, Tomás G.
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2011
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/55044
Acceso en línea:https://hdl.handle.net/2445/55044
Access Level:acceso abierto
Palabra clave:Proteïnes vegetals
Pesos moleculars
Llevats
Fermentació
Vi
Cervesa
Glicoproteïnes
Plant proteins
Molecular weights
Yeast
Fermentation
Wine
Beer
Glycoproteins
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spelling Proteins influencing foam formation in wine and beer: the role of yeastBlasco, LucíaViñas, MiquelVilla, Tomás G.Proteïnes vegetalsPesos molecularsLlevatsFermentacióViCervesaGlicoproteïnesPlant proteinsMolecular weightsYeastFermentationWineBeerGlycoproteinsThis 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 mannoproteinsSpanish Society for Microbiology (SEM) and Viguera Editores SL2011info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://hdl.handle.net/2445/55044Articles publicats en revistes (Patologia i Terapèutica Experimental)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésReproducció del document publicat a: http://dx.doi.org/10.2436/20.1501.01.136International Microbiology, 2011, vol. 14, num. 2, p. 61-71http://dx.doi.org/10.2436/20.1501.01.136cc-by-nc-sa (c) Spanish Society for Microbiology (SEM) and Viguera Editores SL, 2011http://creativecommons.org/licenses/by-nc-sa/3.0/esinfo:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/550442026-05-27T06:46:51Z
dc.title.none.fl_str_mv Proteins influencing foam formation in wine and beer: the role of yeast
title Proteins influencing foam formation in wine and beer: the role of yeast
spellingShingle Proteins influencing foam formation in wine and beer: the role of yeast
Blasco, Lucía
Proteïnes vegetals
Pesos moleculars
Llevats
Fermentació
Vi
Cervesa
Glicoproteïnes
Plant proteins
Molecular weights
Yeast
Fermentation
Wine
Beer
Glycoproteins
title_short Proteins influencing foam formation in wine and beer: the role of yeast
title_full Proteins influencing foam formation in wine and beer: the role of yeast
title_fullStr Proteins influencing foam formation in wine and beer: the role of yeast
title_full_unstemmed Proteins influencing foam formation in wine and beer: the role of yeast
title_sort Proteins influencing foam formation in wine and beer: the role of yeast
dc.creator.none.fl_str_mv Blasco, Lucía
Viñas, Miquel
Villa, Tomás G.
author Blasco, Lucía
author_facet Blasco, Lucía
Viñas, Miquel
Villa, Tomás G.
author_role author
author2 Viñas, Miquel
Villa, Tomás G.
author2_role author
author
dc.subject.none.fl_str_mv Proteïnes vegetals
Pesos moleculars
Llevats
Fermentació
Vi
Cervesa
Glicoproteïnes
Plant proteins
Molecular weights
Yeast
Fermentation
Wine
Beer
Glycoproteins
topic Proteïnes vegetals
Pesos moleculars
Llevats
Fermentació
Vi
Cervesa
Glicoproteïnes
Plant proteins
Molecular weights
Yeast
Fermentation
Wine
Beer
Glycoproteins
description 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
publishDate 2011
dc.date.none.fl_str_mv 2011
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/55044
url https://hdl.handle.net/2445/55044
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Reproducció del document publicat a: http://dx.doi.org/10.2436/20.1501.01.136
International Microbiology, 2011, vol. 14, num. 2, p. 61-71
http://dx.doi.org/10.2436/20.1501.01.136
dc.rights.none.fl_str_mv cc-by-nc-sa (c) Spanish Society for Microbiology (SEM) and Viguera Editores SL, 2011
http://creativecommons.org/licenses/by-nc-sa/3.0/es
info:eu-repo/semantics/openAccess
rights_invalid_str_mv cc-by-nc-sa (c) Spanish Society for Microbiology (SEM) and Viguera Editores SL, 2011
http://creativecommons.org/licenses/by-nc-sa/3.0/es
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Spanish Society for Microbiology (SEM) and Viguera Editores SL
publisher.none.fl_str_mv Spanish Society for Microbiology (SEM) and Viguera Editores SL
dc.source.none.fl_str_mv Articles publicats en revistes (Patologia i Terapèutica Experimental)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300719

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