It's time to pop a cork on champagne's proteome!

摘要: Abstract Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging …) for its elaboration. Various compounds might evolve during this winemaking process and thus modify final quality. Here, we report the first proteome analysis of two standard commercial wines, using powerful Combinatorial Peptide Ligand Library (CPLL) technique. Indeed, wine proteins are present in small amounts but they key compounds, likely to impact on both foam quality aroma behavior. Forty-three unique gene products were retrieved single-varietal champagne blended champagne. Several from Vitis vinifera together with seven yeast undoubtedly identified these wines. Biological significance The main advantage CPLLs was detection low abundance despite absence purification or pre-concentration step. It an important fact take into account, since wines generally contain amount (5–10 mg/L) that implies usually concentrate before 1D 2D electrophoresis. Most grape glycoproteins considered as good “promoters”. Some also interact aromas, contribute overall This article part Special Issue entitled: Proteomics non-model organisms.