The trace proteome of white-wine vinegar has been identified via capture with home-made combinatorial peptide ligand libraries under conditions mimicking reverse-phase capture, i.e. at pH 2.2 in presence of 0.1% trifluoroacetic acid. A total of 27 unique gene products have been identified, of which 10 specific of the database Vitis vinifera, 13 found in the general database Uniprot_viridiplantae and 4 in Swiss Prot_all entries. The most abundant species detected, on the basis of spectral counts, appears to be the whole genome shotgun sequence of line PN40024, scaffold_22 (a protein of the glycosyl hydrolase family). Curiously, up to the present, no information had been available on vinegar proteome
Mestrado em Viticultura e Enologia - Instituto Superior de AgronomiaProtein haze formation is a recu...
Combinatorial peptide ligand libraries (CPLLs) have been adopted for harvesting and identifying trac...
Introduction: Wines have been traditionally produced by natural fermentations caused by the develop...
The proteome of untreated white wines (a Recioto made with Garganega grapes from the Veneto region) ...
A review. Anal. of white and red wine trace proteomes via capture with combinatorial peptide ligand...
Summary Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand...
Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging...
Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging...
International audienceVitis vinifera has been an emblematic plant for humans since the Neolithic per...
Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the surface of...
Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand librari...
Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive ferme...
Vinegar is a widely known fermented product, which is appreciated for its distinct organolectic prop...
Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparklin...
The production of traditional vinegar is usually carried out using the so-called “seed vinegar” or “...
Mestrado em Viticultura e Enologia - Instituto Superior de AgronomiaProtein haze formation is a recu...
Combinatorial peptide ligand libraries (CPLLs) have been adopted for harvesting and identifying trac...
Introduction: Wines have been traditionally produced by natural fermentations caused by the develop...
The proteome of untreated white wines (a Recioto made with Garganega grapes from the Veneto region) ...
A review. Anal. of white and red wine trace proteomes via capture with combinatorial peptide ligand...
Summary Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand...
Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging...
Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging...
International audienceVitis vinifera has been an emblematic plant for humans since the Neolithic per...
Several Saccharomyces cerevisiae strains (flor yeasts) form a biofilm (flor velum) on the surface of...
Analysis of white and red wine trace proteomes via capture with combinatorial peptide ligand librari...
Balsamic vinegar is a popular food condiment produced from cooked grape must by two successive ferme...
Vinegar is a widely known fermented product, which is appreciated for its distinct organolectic prop...
Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparklin...
The production of traditional vinegar is usually carried out using the so-called “seed vinegar” or “...
Mestrado em Viticultura e Enologia - Instituto Superior de AgronomiaProtein haze formation is a recu...
Combinatorial peptide ligand libraries (CPLLs) have been adopted for harvesting and identifying trac...
Introduction: Wines have been traditionally produced by natural fermentations caused by the develop...