Fig. 6.

Site-specific glycosylation profiles differ between experimental sparkling wines. Relative abundances of Hex_2–9 glycoforms of VITGVPWYSSR/L peptides from yeast Pau5 (UniProt ID P43575). A, cuvée aged 8 or 24 months on lees. B, Sauvignon blanc fermented with DV10 or Zymaflore. C, Riesling fermented with DV10 or Siha4. Relative abundances of unmodified and Hex_1–4 glycoforms of ER/VN/LVELGVYVSDIR peptides from yeast seripauperins 1 to 24. D, cuvée aged 8 or 24 months on lees. E, Sauvignon blanc fermented with DV10 or Zymaflore. F, Riesling fermented with DV10 or Siha4. G, relative abundances of Pent_1–6 glycoforms of VVRPppTpKPpT peptide from grape proline-rich cell wall protein-like precursor (National Center for Biotechnology Information NP_001268136.1). Lowercase proline represents the likely sites of hydroxyproline (typical spectrum as shown for Fig. 3C). Abundances are represented as a fraction of the summed intensity of all forms of peptides or glycopeptides in all charge states containing the site(s) of glycosylation. Values represent the mean of technical triplicates. Error bars show standard deviation, and significance is indicated by ∗ (two-tailed t test, p < 0.05).