Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine

¹ Laboratoire de Microbiologie Industrielle, Université de Reims Champagne Ardennes, BP 1039, Moulin de la Housse, F 51 687 Reims Cédex 2
² Laboratoire de Recherche Moët & Chandon, 6 rue Croix de Bussy, F 51 333 Epernay
³ Laboratoire d’Oenologie, Université de Reims Champagne Ardennes, BP 1039, Moulin de la Housse, F 51 687 Reims Cédex 2

Email: francis.duchiron{at}univ-reims.fr

Low-molecular-weight peptides were isolated by gel filtration and high-performance liquid chromatography from a base wine. Peptide purity was checked by capillary electrophoresis before identification by Edman degradation. Some synthetic peptides (Ile-Arg, Ile-Val, Phe-Lys, Tyr-Lys, Val-Ile, Lys-Met-Asn, Phe-Arg-Arg, and Ser-Lys-Thr-Ser-Pro-Tyr) corresponding to identified peptides were sensory tested. Three tastes (bitterness, sourness, and umami) were recognized. Their impact on wine flavor is discussed.

Note:
Acknowledgments: The authors wish to thank INRA of Jouy en Josas for help with the HPLC and peptide sequencing. They are grateful to Europol’Agro and Moët et Chandon for financial support and to Darlene Frascone for critical reading and checking of the manuscript.

Key words: Organoleptic, peptides, wine