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

Abstract

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.

• Authors: Lucía Blasco, Miquel Viñas, Tomás G Villa
• Journal: International microbiology : the official journal of the Spanish Society for Microbiology (Int Microbiol) Vol. 14 Issue 2 Pg. 61-71 (Jun 2011) ISSN: 1618-1905 [Electronic] Switzerland
• PMID: 22069150 (Publication Type: Journal Article, Review)

Chemical References

• Fungal Proteins
• Membrane Glycoproteins
• Plant Proteins
• mannoproteins

Topics

• Beer (analysis, microbiology)
• Fungal Proteins (analysis, chemistry)
• Hydrophobic and Hydrophilic Interactions
• Membrane Glycoproteins (analysis, chemistry)
• Molecular Weight
• Plant Proteins (analysis, chemistry)
• Wine (analysis, microbiology)
• Yeasts (chemistry)