Profiling of soluble proteins in wine by nano-high-performance liquid chromatography/tandem mass spectrometry

Sung Won Kwon

Research output: Contribution to journalArticlepeer-review

53 Scopus citations

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 languageEnglish (US)
Pages (from-to)7258-7263
Number of pages6
JournalJournal of Agricultural and Food Chemistry
Volume52
Issue number24
DOIs
StatePublished - Dec 1 2004

Keywords

  • Nano-HPLC
  • Tandem mass spectrometry
  • Wine

ASJC Scopus subject areas

  • Chemistry(all)
  • Agricultural and Biological Sciences(all)

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