Linkage Projects - Grant ID: LP200200916

检测葡萄烟雾暴露的蛋白质生物传感器。在葡萄园附近发生的灌木丛大火和受控燃烧会导致葡萄受到无味酚苷的污染。它们在酿酒过程中的水解会导致烟雾污染，这是一种令人不快的药味，可能会使葡萄酒无法饮用。我们将应用有机合成、蛋白质工程和定向进化相结合的方法来开发基于蛋白质的酚苷生物传感器。这些生物传感器将被用来设计一种简单的便携式比色测试，可以在葡萄园或酒庄进行。能够快速确定葡萄中酚类糖苷的污染水平，将为澳大利亚的葡萄酒种植者和葡萄酒制造商提供一个强大的工具，以减轻丛林大火的影响。

Protein biosensors for detecting smoke exposure of grapes. Bush fires and controlled burns that take place in the vicinity of vineyards can lead to grape contamination with tasteless phenolic glucosides. Their hydrolysis during wine making leads to “smoke taint” – an unpleasant medicinal taste that can render wine undrinkable. We will apply a combination of organic synthesis, protein engineering and directed evolution to develop protein-based biosensors of phenolic glucosides. These biosensors will be used to devise a simple portable colorimetric test that can be performed in the vineyard or the winery. The ability to rapidly determine the level of grape contamination with phenolic glucosides would give Australian wine growers and wine makers a powerful tool to mitigate the effects of bushfires.