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. Høj
  • Elizabeth J. Waters
Applied Genetics and Molecular Biotechnology

DOI: 10.1007/s00253-006-0606-0

Cite this article as:
Brown, S.L., Stockdale, V.J., Pettolino, F. et al. Appl Microbiol Biotechnol (2007) 73: 1363. doi:10.1007/s00253-006-0606-0

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-linked glycosylation sites in this sequence were occupied. Methylation analysis of the carbohydrate moieties of Hpf2p indicated that this protein contained both N- and O-linked mannose chains. Material from fermentation supernatant of deletion strains had significantly less activity than the wild type. Moreover, YOL155c and YIL169c overexpressing strains and a strain overexpressing 6xHis-tagged Hpf2p produced greater haze protective activity than the wild type strains. A storage trial demonstrated the short to midterm stability of 6xHis-tagged Hpf2p in wine.

Keywords

Wine Protein haze Mannoproteins Haze protective factors Yeast 

Copyright information

© Springer-Verlag 2006

Authors and Affiliations

  • Shauna L. Brown
    • 1
  • Vanessa J. Stockdale
    • 1
  • Filomena Pettolino
    • 3
  • Kenneth F. Pocock
    • 1
  • Miguel de Barros Lopes
    • 1
  • Patrick J. Williams
    • 1
  • Antony Bacic
    • 3
  • Geoffrey B. Fincher
    • 2
  • Peter B. Høj
    • 1
  • Elizabeth J. Waters
    • 1
  1. 1.The Australian Wine Research InstituteGlen OsmondAustralia
  2. 2.School of Agriculture and Wine, Australian Centre for Plant Functional GenomicsThe University of AdelaideAdelaideAustralia
  3. 3.Cooperative Research Centre for Bioproducts, School of BotanyUniversity of MelbourneParkvilleAustralia
  4. 4.GeneWorks Pty. LtdThebartonAustralia
  5. 5.Fosters Wine Estates, Wolf Blass WineryNuriootpaSouth Australia
  6. 6.School of Pharmacy and Medical SciencesUniversity of South AustraliaAdelaideAustralia
  7. 7.Australian Journal of Grape and Wine ResearchGlen Osmond, AdelaideAustralia
  8. 8.Australian Research CouncilCanberraAustralia

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