Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees

J Agric Food Chem. 2010 Feb 24;58(4):2337-46. doi: 10.1021/jf903660a.


Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains of Saccharomyces cerevisiae. In aged wines, protein-associated mannan increased about 6-fold (+/-66%), while total protein only increased 2-fold (+/-20%), which resulted in a significantly greater protein-associated mannan/total protein ratio for three strains. A total of 219 proteins were identified among all wine samples taken over the entire time course. Of the 17 "long-lived" proteins detected in all 9 month samples, 13 were cell wall mannoproteins, and four were glycolytic enzymes. Most cytosolic proteins were not detected after 6 months. Native mannosylated yeast invertase was assayed for binding to wine tannin and was found to have a 10-fold lower affinity than nonglycosylated bovine serum albumin. Enrichment of mannoproteins in the aged model wines implies greater solution stability than other yeast proteins and the possibility that their contributions to wine quality may persist long after bottling.

Publication types

  • Research Support, N.I.H., Extramural
  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Catechin / analysis
  • Cattle
  • Cell Wall / chemistry
  • Cell Wall / metabolism
  • Fermentation
  • Fungal Proteins / analysis*
  • Hydrogen Bonding
  • Plant Lectins / analysis
  • Riboflavin / analysis
  • Saccharomyces cerevisiae / genetics
  • Saccharomyces cerevisiae / metabolism
  • Serum Albumin, Bovine / metabolism
  • Tannins / analysis*
  • Tannins / metabolism
  • Vitamins / analysis
  • Wine / analysis*
  • Yeasts / genetics*
  • Yeasts / metabolism


  • Fungal Proteins
  • Plant Lectins
  • Tannins
  • Vitamins
  • narcissus lectin
  • Serum Albumin, Bovine
  • Catechin
  • Riboflavin