Proteins influencing foam formation in wine and beer: the role of yeast Authors Lucía Blasco Miquel Viñas Tomàs G. Villa Abstract This review focuses on the role of proteins in the production and maintenance of foam in both sparkling winesand beer. The quality of the foam in beer but especially in sparkling wines depends, among other factors, on the presence ofmannoproteins released from the yeast cell walls during autolysis. These proteins are hydrophobic, highly glycosylated, andtheir molecular masses range from 10 to 200 kDa- characteristics that allow mannoproteins to surround and thus stabilizethe gas bubbles of the foam. Both the production and stabilization of foam also depend on other proteins. In wine, theseinclude grape-derived proteins such as vacuolar invertase; in beer, barley-derived proteins, such as LTP1, protein Z, andhordein-derived polypeptides, are even more important in this respect than mannoproteins. Author Biography Lucía Blasco Downloads PDF Published 2011-11-08 Issue Vol. 14 No. 2 (2011) Section Research Reviews License Submission of a manuscript to International Microbiology implies: that the work described has not been published before, including publication in the World Wide Web (except in the form of an Abstract or as part of a published lecture, review, or thesis); that it is not under consideration for publication elsewhere; that all the coauthors have agreed to its publication. The corresponding author signs for and accepts responsability for releasing this material and will act on behalf of any and all coauthors regarding the editorial review and publication process.If an article is accepted for publication in International Microbiology, the authors (or other copyright holder) must transfer to the journal the right–not exclusive–to reproduce and distribute the article including reprints, translations, photographic reproductions, microform, electronic form (offline, online) or any other reproductions of similar nature. Nevertheless, all article in International Microbiology will be available on the Internet to any reader at no cost. The journal allows users to freely download, copy, print, distribute, search, and link to the full text of any article, provided the authorship and source of the published article is cited. The copyright owner's consent does not include copying for new works, or resale. In these cases, the specific written permission of International Microbiology must first be obtained.Authors are requested to create a link to the published article on the journal's website. The link must be accompanied by the following text: "The original publication is available on LINK at <http://www.im.microbios.org>. Please use the appropiate URL for the article in LINK. Articles disseminated via LINK are indexed, abstracted, and referenced by many abstracting and information services, bibliographic networks, subscription agencies, library networks, and consortia.
