Characterization of Major Stable Proteins in Chardonnay Wine

Abstract

Chardonnay wine produced in the conventional manner contained 03.2 to +*2 mg/L soluble proteins including nondialyzable polypeptides ; with an average of 21., mg/L. Proteins were separated by precipitation with ammonium sulfate, and fractionated into two fractions, F+ (mainly invertase and proteoglycans) and F, (glycoproteins), by Sephadex G-+** column chromatography. The fractions were further separated by two-dimensional polyacrylamide gel electrophoresis (,-D PAGE) [isoelectric focusing and SDS-polyacrylamide gel electrophoresis]. More than +0* and +/* protein spots were detected on the ,-D PAGE maps of F+ and F,, respectively. The major proteins or polypeptides were determined to be fruit proteins, such as thaumatin-and osmotin-like proteins, invertase, lipid transfer protein (LTP), and their hydrolysis products. This is first report on the existence of LTP (or its hydrolysis product) and the hydrolysis products of major grape proteins (invertase, osmotin-like protein, and thaumatin-like protein) in wine.

Protein concentration and bentonite requirement in Marlborough Sauvignon Blanc wines

“…The peak that appeared at 19 kDa in SDS‐CGE for wines but not for juices also implied protein hydrolysis during vinification, as observed by Okuda et al. (). Consequently, the reduction and heterogeneity of the fraction at 26 kDa in wine were observed.…”

“…Fractions at around 10 kDa in SDS‐PAGE and SDS‐CGE and 64 kDa in SDS‐PAGE have similar MM to proteins confirmed as lipid transfer protein and vacuolar invertase, respectively, and are relatively stable to heat and bentonite fining (Okuda et al. , Sauvage et al. ).…”

Grapevines engineered to express cisgenic Vitis vinifera thaumatin-like protein exhibit fungal disease resistance

“…In nature, increase in VVTL-1 expression coincides with berry ripening and is correlated with the inability of powdery mildew to initiate new infections of the berry (Tattersall et al 1997). High quantities of VVTL-1 are also detected in wine (Okuda et al 2006). Thus accumulation of endogenous and cisgenic VVTL-1 in berries during the developmental phase may result in a high degree of rot resistance against fungal pathogens.…”

Proteomics for the Food Industry: Opportunities and Challenges

“…The loss of protein content is associated with the loss of wine foaming properties in Champagne wines, thus affecting the quality of the wine (Cilindre et al, 2007). Identification of wine foaming properties would be important but only a few studies have attempted to do so (Kwon, 2004;Okuda et al, 2006;Flaminni and De Rosso, 2006). Winemaking practices as well as seasonal influences affect the quality of the aroma profile which largely determine wine quality and authenticity (Lund and Bohlmann, 2006 use of different strains during fermentation will generate different metabolite profiles (Patel and Shibamoto, 2002) allowing for yeast selection and manipulation to the benefit of producers and consumers (Pizarro et al, 2007).…”