PT - JOURNAL ARTICLE AU - C. Desportes AU - M. Charpentier AU - B. Duteurtre AU - A. Maujean AU - F. Duchiron TI - Isolation, Identification, and Organoleptic Characterization of Low-Molecular-Weight Peptides from White Wine AID - 10.5344/ajev.2001.52.4.376 DP - 2001 Jan 01 TA - American Journal of Enology and Viticulture PG - 376--380 VI - 52 IP - 4 4099 - http://www.ajevonline.org/content/52/4/376.short 4100 - http://www.ajevonline.org/content/52/4/376.full SO - Am J Enol Vitic.2001 Jan 01; 52 AB - 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.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.