Fig. 5.

Sparkling wines show diverse glycoproteomes.A, clustered heatmap of the relative abundance of glycoforms in all replicates. Both rows and columns were clustered using correlation distance and average linkage. The full clustered heatmap with labeled rows (glycopeptide glycoforms) can be found in supplemental Fig. S3. B, principal component analysis of sparkling wine glycoform abundances. Each point represents a technical replicate (n = 3) from the experimental groups. The graph shows two principal components (PC1 and PC2) with the variance associated with each component in parentheses. C, heatmap of differentially abundant glycoforms (two-tailed t test, p < 0.05). Values show the log₂ fold change in cuvée aged 24 months relative to 8 months, Sauvignon blanc aged 16 months fermented with Zymaflore relative to DV10, and Riesling aged 17 months fermented with Siha4 relative to DV10. Yeast seripauperin glycoforms are displayed above the first dotted line, the remaining yeast glycoforms are between the dotted lines, and grape glycoforms are below the lower dotted line.