Linkage Projects - Grant ID: LP200200916

用于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丛林大火和可控燃烧会导致葡萄被无味的酚类糖苷污染。在酿酒过程中，它们的水解会导致烟雾污染，产生一种令人不快的药味，使葡萄酒无法饮用。我们将采用有机合成、蛋白质工程和定向进化相结合的方法开发基于蛋白质的酚类糖苷生物传感器。这些生物传感器将用于设计一种简单的便携式比色测试，可以在葡萄园或酿酒厂进行。快速确定葡萄受酚类糖苷污染程度的能力将为澳大利亚葡萄酒种植者和酿酒师提供一个强有力的工具，以减轻森林大火的影响。

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.