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

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 tool for identifying wine proteins and understanding how they affect its characteristics.

• Authors: Sung Won Kwon
• Journal: Journal of agricultural and food chemistry (J Agric Food Chem) Vol. 52 Issue 24 Pg. 7258-63 (Dec 01 2004) ISSN: 0021-8561 [Print] United States
• PMID: 15563204 (Publication Type: Journal Article)

Chemical References

• Bacterial Proteins
• Fungal Proteins
• Proteins

Topics

• Amino Acid Sequence
• Bacterial Proteins (analysis, chemistry)
• Chromatography, High Pressure Liquid (methods)
• Electrophoresis, Polyacrylamide Gel
• Fungal Proteins (analysis, chemistry)
• Mass Spectrometry (methods)
• Molecular Sequence Data
• Proteins (analysis)
• Solubility
• Wine (analysis)