Changes in Chitinase and Thaumatin-like Pathogenesis-Related Proteins of Grape Berries during the Champagne Winemaking Process

摘要: Plant defense proteins (pathogenesis-related, or PR, proteins) have been implicated in allergenic reactions humans. Grape PR-proteins are also known to be responsible for heat-induced haze and susceptible precipitation the bottle. Changes two proteins, a chitinase (CHV5) thaumatinlike (TL), were followed during Champagne winemaking process, using Vitis vinifera L. cv. Pinot noir grape berries. Determination of activity indicated that extraction yield chitinases is at least 22% must with low pressing make regularly diminishes process. SDS-PAGE electrophoresis revealed CHV5 TL major found berries noir. Using specific antibodies, changes these process followed. Western blotting regular disappearance TL. did not seem precipitate hydrolyze but was absent wine. likely fixed on cell wall Saccharomyces cerevisiae yeast (yeast lees) after alcoholic fermentation Oenococcus oeni bacteria malolactic fermentation. Fragments molecular weight linked observed, probably indicating had undergone proteolysis. This observation good agreement occurrence an acid protease