Abstract
Wine proteins play an important role in a wine's quality as they affect taste, clarity, and stability. To enhance our understanding of the proteins in wine, nano-high-performance liquid chromatography (HPLC)/tandem mass spectrometry was used to profile soluble proteins in wine. Twenty proteins were identified from a Sauvignon Blanc wine including five proteins derived from the grape, 12 from yeast, two from bacteria, and one from fungi. The findings are somewhat peculiar at first glance, but reasonable explanations can account for the results. The grape proteins identified are less in number, which may be due to the availability of an incomplete database and possibly bentonite fining. The relatively large number of identified yeast proteins may be due to their complete protein database. The identified bacterial and fungal proteins could possibly be attributed to sources in the vineyard including natural infections and improper handling during harvest. The use of nano-HPLC/tandem mass spectrometry is an important too! for identifying wine proteins and understanding how they affect its characteristics.
| Original language | English (US) |
|---|---|
| Pages (from-to) | 7258-7263 |
| Number of pages | 6 |
| Journal | Journal of Agricultural and Food Chemistry |
| Volume | 52 |
| Issue number | 24 |
| DOIs | |
| State | Published - Dec 1 2004 |
Keywords
- Nano-HPLC
- Tandem mass spectrometry
- Wine
ASJC Scopus subject areas
- General Chemistry
- General Agricultural and Biological Sciences