title: It's time to pop a cork on champagne's proteome!
abstract: Champagne is a world-renowned French sparkling wine, which undergoes many steps (fermentation, aging …) for its elaboration. Various compounds might evolve during this winemaking process and thus modify its final quality. Here, we report the first proteome analysis of two standard commercial Champagne wines, using the powerful Combinatorial Peptide Ligand Library (CPLL) technique. Indeed, wine proteins are present in small amounts but they are key compounds, likely to impact on both foam quality and aroma behavior. Forty-three unique gene products were retrieved in a single-varietal champagne and a blended champagne. Several proteins from Vitis vinifera together with seven yeast proteins were undoubtedly identified in these Champagne wines.
  
  
  CONCLUSIONS
  The main advantage of CPLLs was the detection of low abundance proteins despite the absence of purification or pre-concentration step. It is an important fact to take into account, since Champagne wines generally contain a low amount of proteins (5-10mg/L) that implies to usually concentrate wine proteins before 1D or 2D electrophoresis. Most Champagne proteins are grape and yeast glycoproteins which are considered as good foam "promoters". Some of these proteins might also interact with wine aromas, and thus contribute to the overall quality of Champagne wines. This article is part of a Special Issue entitled: Proteomics of non-model organisms.
authors.affiliation: Equipe Effervescence, Champagne et Applications, GSMA UMR CNRS 7331, Université de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France; Laboratoire d'oenologie et chimie appliquée, URVVC EA 4707, Université de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France. Electronic address: clara.cilindre@univ-reims.fr.
authors.forename: Clara
authors.initials: C
authors.lastname: Cilindre
authors.affiliation: Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Via Mancinelli 7, 20131 Milano, Italy.
authors.forename: Elisa
authors.initials: E
authors.lastname: Fasoli
authors.affiliation: Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Via Mancinelli 7, 20131 Milano, Italy.
authors.forename: Alfonsina
authors.initials: A
authors.lastname: D'Amato
authors.affiliation: Equipe Effervescence, Champagne et Applications, GSMA UMR CNRS 7331, Université de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France; Laboratoire d'oenologie et chimie appliquée, URVVC EA 4707, Université de Reims Champagne Ardenne, Moulin de la Housse, BP 1039, 51687 Reims Cedex 2, France.
authors.forename: Gérard
authors.initials: G
authors.lastname: Liger-Belair
authors.affiliation: Politecnico di Milano, Department of Chemistry, Materials and Chemical Engineering "Giulio Natta", Via Mancinelli 7, 20131 Milano, Italy. Electronic address: piergiorgio.righetti@polimi.it.
authors.forename: Pier Giorgio
authors.initials: PG
authors.lastname: Righetti
mesh_terms: D005504:Food Analysis / Q000379:methods*; D010455:Peptides / Q000032:analysis* / Q000737:chemistry; D010940:Plant Proteins / Q000032:analysis* / Q000737:chemistry; D020543:Proteome / Q000032:analysis*; D040901:Proteomics / Q000379:methods*; D012441:Saccharomyces cerevisiae; D029701:Saccharomyces cerevisiae Proteins / Q000032:analysis* / Q000737:chemistry; D027843:Vitis; D014920:Wine / Q000032:analysis*
chemical_list: D010455:Peptides; D010940:Plant Proteins; D020543:Proteome; D029701:Saccharomyces cerevisiae Proteins
keywords: Champagne; Combinatorial ligand libraries; Grape; Low-abundance proteome; Wine; Yeast