Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/44308
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Type: Journal article
Title: Reducing haziness in white wine by overexpression of Saccharomyces cerevisiae genes YOL155c and YDR055w
Author: Brown, S.
Stockdale, V.
Pettolina, F.
Pocock, K.
de Barros Lopes, M.
Williams, P.
Bacic, A.
Fincher, G.
Waters, E.
Citation: Applied Microbiology and Biotechnology, 2007; 73(6):1363-1376
Publisher: Springer-Verlag
Issue Date: 2007
ISSN: 0175-7598
1432-0614
Statement of
Responsibility: 
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 and Elizabeth J. Waters
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
Description: © Springer The original publication can be found at www.springerlink.com
RMID: 0020070141
DOI: 10.1007/s00253-006-0606-0
Appears in Collections:Agriculture, Food and Wine publications

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