Abstract：
:The presence of the fungal pathogen, Botrytis cinerea, in the vineyard causes reductions in both quality and quantity of grapes and wine. Because proteins are involved in the foam stabilization of sparkling wines, we have undertaken, for the first time, a thorough proteomic analysis of two champagne base wines prepared with either healthy or botrytized Chardonnay grapes, using two-dimensional electrophoresis (2DE) coupled with immunodetection and tandem mass spectrometry. Most of the identified proteins were from grape origin: invertase and pathogenesis-related (PR) proteins. The disappearance of numerous grape proteins was observed in the botrytized wine, suggesting that they were probably degraded or even repressed or the result of a differential expression of grape proteins upon fungal infection. On the other hand, two pectinolytic enzymes secreted by B. cinerea were found in the botrytized wine.
journal_name
J Proteome Resjournal_title
Journal of proteome researchauthors
Cilindre C,Jégou S,Hovasse A,Schaeffer C,Castro AJ,Clément C,Van Dorsselaer A,Jeandet P,Marchal Rdoi
10.1021/pr070419psubject
Has Abstractpub_date
2008-03-01 00:00:00pages
1199-208issue
3eissn
1535-3893issn
1535-3907journal_volume
7pub_type
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