Quantitative data independent acquisition glycoproteomics of sparkling wine

• Published in: bioRxiv
• Main Authors: Pegg, Cassandra L, Phung, Toan K, Caboche, Christopher H, Niamsuphap, Suchada, Marshall, Bern, Howell, Kate, Schulz, Benjamin L
• Format: Paper
• Language: English
• Published: Cold Spring Harbor Cold Spring Harbor Laboratory Press 26.08.2020
• Subjects: Aging; Alcoholic beverages; Fermentation; Glycopeptides; Glycoproteins; Glycosylation; Mass spectroscopy; Polysaccharides; Proteins; Proteomes; Saccharomyces cerevisiae; Sensory properties; Sparkling wine; Wine; Yeast

Sparkling wine is an alcoholic beverage enjoyed around the world. The sensory properties of sparkling wine depend on a complex interplay between the chemical and biochemical components in the final product. Glycoproteins have been linked to positive and negative qualities in sparkling wine, but the...