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Am. J. Enol. Vitic. 42:2:150-152 (1991)
Copyright © 1991 by the American Society for Enology and Viticulture.
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Possible Protein-Polysaccharide Complexes in Red Wines

J.-M. Brillouet 1, M.-P. Belleville 1, and M. Moutounet 1

1 Institut National de la Recherche Agronomique, Institut des Produits de la Vigne, Laboratoire des Polymeres et des Techniques Physico-Chimiques, 2 Place Viala, F-34060 Montpellier France.

Soluble proteins from a red wine were separated on Sephadex G-75 Superfine in two fractions of high (void volume Kav 0) and low (Kav 0.8) apparent molecular weights. The high MW component may be part of a covalent protein-polysaccharide complex as indicated by its particular richness in serine and threonine and the presence of hydroxyproline.

Key words: protein, protein-polysaccharide complex, hydroxyproline

Submitted on December 15, 1989






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Copyright © 1991 by the American Society for Enology and Viticulture.