Comparison of pectolytic and proteolytic activities of six clarifying commercial preparations. Incidence of secondary enzymatic activities on proteins in champagne musts;Comparaison des activités pectolytiques et protéolytiques de six préparations commerciales clarifiantes. Incidence des activités enzymatiques secondaires sur les protéines de moûts champenois

Journal International des Sciences de la Vigne et du Vin

Volumn 30, Issue 2, 1996, Pages 103-111

  Berthier, L ^a   Marchal, R ^a   Maujean, A ^a  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

Author keywords

Must; Pectinases; Proteases; Proteins

Indexed keywords

EID: 3142527012     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.1996.30.2.1105     Document Type: Review

References (37)

1. BAILEY, M. et PESSA E., 1990. Effect of temperature on polygalacturonase production by Aspergillus niger. Enzyme Microb. Technol., 12, 622-624.
2. BARON A., BENGUEDOUAR A. et PRIOULT C., 1991. Purification et propriétés des pectineméthylestérases de mandarine (Citrus nobilis Lour.). Lebens. Wiss. Technol., 24, no5, 459-465.
3. BRADFORD M.M., 1976. A rapid and sensitive method for the quantitation of microgramm quantides of protein utilizing the principle of protein dye binding. Anal. Biochem., 72, 248-254.
4. BRISSONNET F. et MAUJEAN A., 1991. Identification of some foam-active compounds in Champagne base wine. Am. J. Enol. Vitic., 42, 97-102.
5. BRISSONNET F. et MAUJEAN A., 1993. Characterization of foaming proteins in a Champagne base wine. Am. J. Enol. Vitic., 44, 297-301.
6. CARPENTIER L., 1986. Etude des interactions entre protéines. Application à la séparation d'enzymes pectinolytiques. Thèse Doctorat, Université de Compiègne.
7. CHATONNET P., BARBE C., CANALLLAUBERES R.M., DUBOURDIEU D., BOIDRON J.N. et PONS M., 1992. Incidences de certaines préparations pectolytiques sur la teneur en phénols volatils des vins blancs. J. Int. Sci. Vigne Vin, 26, no4, 253-269.
8. Codex œnologique international, OFFICE INTERNATIONAL DE LA VIGNE ET DU VIN, 1978. mise à jour juin 1994, compléments, 2-4.
9. CROUZET J., 1986. Les enzymes et l'arôme des vins. Rev. Fr. Œnol., 102, 42-49.
10. DUCROO P., 1990. Démystification des enzymes industrielles. Rev. Fr. Œnol., 122, 65-68.
11. DUGELAY I., GUNATA Z., SAPIS JC., BAUMES R. et BAYONOVE C., 1993. Role of cinnamoyl esterase from enzyme preparation on the formation of volatile phenols during winemaking. J. Agric. Food Chem., 41, no11, 2092-2096.
12. FROST G.M. et MOSS D.A., 1987. Production of enzymes by fermentation. In Biotechnology : a comprehensive treatise. Edited by Rehm H.J. et Redd G. Verlag-Chemie Weinheim, vol. 7a, chapter 3, 65-211.
13. HSU J.C. et HEATHERBELL D.A., 1987. Isolation and characterization of soluble proteins in grapes, grape juice and wine. Am. J. Enol. Vitic., 38, no1, 6-10.
14. ISHII S. et YOKOTSUKA T., 1972. Susceptibility of fruit juice to enzymatic clarification by pectin lyase and its relation to pectin in fruit juice. J. Agric. Food Chem., 21, no2, 269-272.
15. KARMONA Z., BAR NUN N. et MAYER A.M., 1990. Utilisation de Botrytis cinerea pers. comme source d'enzymes pour la clarification des vins. J. Int. Sci. Vigne Vin, 24, no3, 103-124.
16. KESTER H. et VISSER J., 1990. Purification and characterization of polygalacturonases produced by the hyphal fungus Aspergillus niger. Biotechnol. Appl. Biochem., 12, 150-160.
17. LAEMMLI U.K., 1970. Cleavage of structural proteins during the assembly of the head of Bacteriophage T4. Nature, 227, 680-685.
18. MARCHAL R., 1995. Contribution à l'étude des propriétés moussantes des vins de Champagne. Etude qualitative et quantitative des protéines des moûts et des vins de base champenois. Thèse Doctorat, Université de Reims.
19. MARUYAMA M., KADOWAKI H., WATABANE Y. et TAMAI, Y., 1990. Role of the carbohydrate moiety in phospholipase B from Torulaspora delbrueckii. Agric. Biol. Chem., 54, no3, 599-603.
20. MILNER Y. et AVIDAG G., 1967. A copper reagent for the determination of hexuronic acids and certain ketohexoses. Carbohydr. Res., 4, 359-361.
21. MODRA E. et WILLIAMS P., 1988. Are proteases active in wines and juices ? Australian Grapegrower Winemaker, 42-46.
22. OLLIVIER C., STONESTREET T., LARUE F. et DUBOURDIEU D., 1987. Incidence de la composition colloïdale des moûts blancs sur leur fermentescibilité. Connaissance Vigne Vin, 21, no1, 59-70.
23. PAETZOLD M., DULAU L. et DUBOURDIEU D., 1990. Fractionnement et caractérisation des glycoprotéines dans les moûts de raisins blancs. J. Int. Sci. Vigne Vin, 24, 13-28.
24. RIBÉREAU-GAYON J., LAFON-LAFOURCADE S. et BERTRAND A., 1975. Le débourbage des moûts de vendange blanche. Connaissance Vigne Vin, 9, no2, 117-139.
25. RILLO L., CASTALDO D., GIOVANE A., SERVILLO L., BALESTRIERI C. et QUAGLIUOLO L., 1992. Purification and properties of pectin methylesterase from mandarin orange fruit. J. Agric. Food Chem., 40, no4, 591-593.
26. SANTORO M., 1995. Fractionation and characterization of must and wine proteins. Am. J. Enol. Vitic., 46, no2, 250-254.
27. SEMINO G.A., RESTANI P. et CERLETTI P., 1985. Effect of bound carbohydrate on the action of trypsin on lupin seed glycoprotein. J. Agric. Food Chem., 33, 196-199.
28. SEYMOUR T.A., PRESTON J.F., WICKER L., LINDSAY J.A., WEI C. et MARSHALL M.R., 1991. Stability of pectinesterases of marsh white grapefruit pulp. J. Agric. Food Chem., 39, 1075-1079.
29. SREENATH H.K. et SANTHANAM K., 1992. The use of commercial enzymes in white grape juice clarification. J. Ferment. Bioeng., 73, no3, 241-243.
30. TWINING S., 1984. Fluorescein isothiocyanat-labeled casein assay for proteolytic enzymes. Anal. Biochem., 143, 30-34.
31. UDENFRIEND S., STEIN S., BÖHLEN P., DAIRMAN W., LEIMGRUBER W. et WEIGELE M., 1972. Fluorescamine : a reagent for assay of amino acids, peptides, proteins and primary amines in the picomole range. Science, 178, 871-872.
32. VILLETAZ J., 1990. Les colloïdes colmatants et la filtration des vins. Rev. Fr. Œnol., 122, 59-63.
33. WATERS E.J., WALLACE W. et WILLIAMS P.J., 1992. Identification of heat-unstable wine proteins and their resistance to peptidases. J. Agric. Food Chem., 40, no9, 1514-1519.
34. WATERS E.J., WALLACE W., TATE M.E. et WILLIAMS P.J., 1993. Isolation and partial characterization of a natural haze protective factor from wine. J. Agric. Food Chem., 41, 724-730.
35. YOKOTSUKA K., EBIHARA T. et SATO T., 1991. Comparison of soluble proteins in juice and wine from Koshu grapes. J. Ferment. Bioeng., 71, no4, 248-253.
36. ZETELAKI-HORVATH, K., 1981. Effect of oxygen transfert rate on the composition of the pectolytic enzyme complex of Aspergillus niger. Biotechnol. and Bioeng., 23, 2231-2241.
37. ZETELAKI-HORVATH, K., 1983. Possibilities for control of pectinolytic enzyme formation by Aspergillus niger. Acta Alimentaria, 12, no1, 11-19.