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Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines

AutorLuguera, C.; Moreno-Arribas, M. Victoria ; Pueyo, E. ; Bartolomé, Begoña ; Polo, María Carmen
Palabras claveSoluble proteins
Sparkling wines
Protein fractions
fast protein liquid chromatography
Fecha de publicación1998
CitaciónFood Chemistry, 1998, 63, (4):. 465-471
ResumenSoluble proteins from sparkling wines (var. Chardonnay) manufactured industrially following the Champenoise method were analysed by analytical anion-exchange FPLC (fast protein liquid chromatography). Samples of the must, the unfined wine, the fined wine and the sparkling wines after 3, 6, 9, 12, 15 and 18 months of ageing with yeast lees were taken. Eight main must protein fractions were collected and characterized by isoelectric focusing and capillary electrophoresis. Six fractions consisted of proteins with isoelectric points (pIs) from 4.27 to 3.04. Two fractions, according to their UV spectra, seemed to contain phenolic compounds. A comparison of FPLC profiles of the must, the unfined wine and the fined wine indicated that both fermentation and stabilization processes decrease the concentration of those proteins with less affinity for the anion-exchange column and with a higher pi. No changes in the protein profiles of sparkling wines were observed during the first 18 months of ageing with yeast.
Versión del editorhttp://dx.doi.org/10.1016/S0308-8146(98)00063-6
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