Journal article

Publication year: 2022

Journal: Molecules

Volume number: 27

Issue number: 19

eISSN: 1420-3049

Open access status: Gold

DOI Link: https://doi.org/10.3390/molecules27196409

Publisher: MDPI

Abstract: 
Cross-linking net aggregates of thermolabile thaumatin-like proteins (TLPs) and chitinases (CHIs) are the primary source of haze in white wines. Although bentonite fining is still routinely used in winemaking, alternative methods to selectively remove haze proteins without affecting wine organoleptic properties are needed. The availability of pure TLPs and CHIs would facilitate the research for the identification of such technological advances. Therefore, we proposed the usage of recombinant TLP (rTLP) and CHI (rCHI), expressed by Komagataella phaffii, as haze-protein models, since they showed similar characteristics (aggregation potential, melting point, functionality, glycosylation levels and bentonite adsorption) to the native-haze proteins from Vitis vinifera. Hence, rTLP and rCHI can be applied to study haze formation mechanisms on a molecular level and to explore alternative fining methods by screening proteolytic enzymes and ideal adsorptive resins.

Harvard Citation style: Albuquerque, W., Sturm, P., Schneider, Q., Ghezellou, P., Seidel, L., Bakonyi, D., et al. (2022) Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation, Molecules, 27(19), Article 6409. https://doi.org/10.3390/molecules27196409

APA Citation style: Albuquerque, W., Sturm, P., Schneider, Q., Ghezellou, P., Seidel, L., Bakonyi, D., Will, F., Spengler, B., Zorn, H., & Gand, M. (2022). Recombinant Thaumatin-Like Protein (rTLP) and Chitinase (rCHI) from Vitis vinifera as Models for Wine Haze Formation. Molecules. 27(19), Article 6409. https://doi.org/10.3390/molecules27196409