5 Use of Enological Additives for Colloid and Tartrate Salt Stabilization 155
B A9,6403,0002,1501,440CFig. 5.9SDS-PAGE analysis of the thermal and enzymatic yeast extracts. LineA: molecular
weight markers;B: thermal extract; andC: enzymatic extract. Molecular weights of the standards
are given on therightside of the gel (×10) (reprinted with permission from Mart ́ınez-Rodr ́ıguez
et al. 2007)
Taken together, these results thus imply a more general relevance of the use of
mannoproteins in enology and winemaking.
References
Babiker, E.F.E., Fujisawa, N., Matsudomi, N., & Kato, A. (1996). Improvement of the functional
properties of gluten by protease digestion or acid hydrolysis followed by microbial transglu-
taminase treatment.J. Agric. Food Chem., 44, 3746–3750.
Blade, W.H., & Boulton, R. (1988). Adsorption of protein by bentonite in a model wine solution.
Am. J. Enol. Vitic., 39, 193–199.
Brissonnet, F. & Maujean, A. (1993). Characterization of foaming proteins in a Champagne base
wine.Am. J. Enol. Vitic., 44, 297–307.
Calderon, P., Van Buren, J.P., & Robinson, W.B. (1968). Factors influencing the formation of pre-
cipitates and hazes by gelatin and condensed hydrolysable tannins.J. Agric. Food Chem., 16,
479–482.
Charpentier, C., Nguyen Van Long, T., Bonaly, R., & Feuillat, M.(1986). Alteration of cell wall
structure inSaccharomyces cerevisiaeandSaccharomyces bayanusduring autolysis.Appl.
Microbiol. Biotechnol., 24, 405–413.
Cilindre, C., Castro, A.J., Cl ́ement, C., Jeandet, P., & Marchal, R. (2007). Influence ofBotry-
tis cinereainfection on Champagne wine proteins (characterized by two-dimensional elec-
trophoresis/immunodetection) and wine foaming properties.Food Chem.,103, 139–149.
Cilindre, C., J ́egou, S., Hovasse, A., Castro, A.J., Schaeffer, C., Cl ́ement, C., Van Dorsselaer, A.,
Jeandet, P., & Marchal, R. (2008). Proteomic approach to identify Champagne wine proteins as
modified byBotrytis cinereainfection.J. Proteome Res., 7, 1199–1208.
Cornell, H., Wieser, H., & Belitz, H.D. (1992). Characterization of the gliadin-derived peptides
which are biologically active in coeliac disease.Clin. Chim. Acta, 213, 37–50.
Crachereau, J.C., Gabas, N., Blouin, J., H ́ebrard, B., & Maujean, A. (2001). Stabilisation tartrique
des vins par la carboxym ́ethylcellulose (C.M.C.).Bull. l’OIV, 74, 151–159.
Dambrouck, T., Marchal, R., Marchal-Delahaut, L., Parmentier, M., Maujean, A., & Jeandet, P.
(2003). Immunodetection of proteins from grapes and yeast in a white wine.J. Agric. Food
Chem., 51 , 2727–2732.