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1 Istituto di Tecnologie dei Prodotti Agro-Alimentari, Fac. Agraria, Università di Bari, Italy.
The protein fraction of musts and wines obtained from some grape cultivars grown in Southern Italy ( Chardonnay, Verdeca, and Black Pinot) was investigated by SDS-PAGE, IEF, and HPLC. The SDS - PAGE patterns showed several bands with molecular weight between 6 and 200 KD, which were differently affected by bentonite clarification; the high MW proteins were not completely precipitated. The most intense band detected by IEF revealed isoelectric points ranging from 3.6 to 4.8. The protein fractions recovered by HPLC and subjected to amino acid analysis proved to be composed of a well-distributed ratio of polar and non-polar amino acid residues. Such results account for the chromatographic behavior of the fractions and agree with data obtained by protein sequencing.
Key words: proteins, wine, must, fractionation
Submitted on April 20, 1994
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