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Am. J. Enol. Vitic. 44:3:255-260 (1993)
Copyright © 1993 by the American Society for Enology and Viticulture.
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Varietal Differentiation of Must and Wines by Means of Protein Fraction

ENCARNACIÓN PUEYO 1, MARTA DIZY 1, and M. CARMEN POLO 1

1 Instituto de Fermentaciones Industriales. CSIC. Juan de la Cierva, 3. 28006 Madrid. Spain.

Native electrophoresis, SDS electrophoresis, and isoelectric focusing were used to determine electrophoretic patterns of 10 grape musts and 14 varietal wines made from white grapes. Nine of the musts from the Macabeo, Xarel-lo, and Parellada grape varieties were fermented on an industrial scale under similar conditions. Five wines were produced in a pilot plant (500 L), with different inoculation of yeasts and with or without added SO2 from the Malvar grape variety. The electrophoretic patterns obtained with the three techniques were similar for musts from the same variety, but different when musts from different varieties were compared. The electrophoretic patterns of the resulting wines were different from original musts. The electrophoretic patterns of the wines from the same variety were very similar in spite of the different conditions under which they were produced.

Key words: protein, varietal musts, varietal wine, electrophoresis, isoelectric focusing

Submitted on November 2, 1992




This article has been cited by other articles:


Home page
 Food Science and Technology InternationalHome page
M. Dizy and M.C. Polo
Changes in concentration of nitrogenous compounds during fermentation of white grape musts at pilot plant scale/Cambios en la concentracion de compuestos nitrogenados durante la fermentacion de mosto a escala piloto
Food Science and Technology International, January 1, 1996; 2(2): 87 - 93.
[Abstract] [PDF]


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Copyright © 1993 by the American Society for Enology and Viticulture.