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Am. J. Enol. Vitic. 56:2:182-187 (2005)
Copyright © 2005 by the American Society for Enology and Viticulture.
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Technical Brief

Development of a New Procedure for Protein Recovery and Quantification in Wine

Simone Vincenzi1, Silvia Mosconi2, Gianni Zoccatelli2, Chiara Dalla Pellegrina2, Gianluca Veneri2, Roberto Chignola2, Angelo Peruffo2, Andrea Curioni1 and Corrado Rizzi2,*

1 Dipartimento di Biotecnologie Agrarie, Università di Padova, Viale dell’Università 16, 35020 Legnaro (Padova) Italy; 2 Dipartimento Scientifico e Tecnologico, Università di Verona, Strada Le Grazie 15–CV1, 37134, Verona, Italy.

* Corresponding author [Fax: 39 045 8027952; email: corrado.rizzi{at}univr.it];

In order to develop a procedure for protein recovery and quantification in wines, known amounts of bovine serum albumin (BSA) were added to samples of protein-free wine. Dialysis followed by lyophilization, precipitations with ethanol, acetone, trichloroacetic acid, and by a new method that precipitates proteins as protein-potassium dodecyl sulfate complexes (KDS method) were used to recover BSA from protein-free wine. Recovered BSA was then quantified by three colorimetric assays: Bradford, Lowry, and Smith. The KDS method followed by the Smith assay obtained the best match between actual and measured BSA quantities. When this procedure was used for quantification of wine proteins, the results were in accordance to those determined by densitometric quantification of the protein bands separated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), indicating that the proposed method allows a reliable determination of the protein content of wine.

Key words: wine proteins, protein recovery, protein quantification, electrophoresis






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