Abstract
Capillary zone electrophoresis was evaluated as a method for the analysis of wine proteins. Seven wines from three different varieties, Chardonnay, Sauvignon blanc, and Muscat of Alexandria, were used in this systematic analysis of the effect of variables of capillary electrophoresis conditions on wine protein profiles. While there was some differences in the magnitude of protein peaks as a function of vintage and winemaking conditions, each of the varieties displayed a distinct and distinguishable protein profile. If wine is analyzed directly, both proteinaceous and nonproteinaceous UV-absorbing materials are detected. The protein fraction can be obtained from wines by ultrafiltration and analyzed separately. Resuspension of the retentate proteins following ultrafiltration under conditions allowing sample stacking yielded the greatest number and sharpest separation of peaks. The electrophoresis running buffer impacted protein profiles and number of peaks, as expected. Protein peaks were found to be protease-sensitive, suggesting that wine proteins are not intrinsically resistant to protease degradation. Hazes induced by heat/chill treatment effectively stripped the wines of protein content. Capillary zone electrophoresis represents an excellent tool in the analysis of wine proteins and has the potential to differentiate wine varietals.
- Received July 1997.
- Revision received May 1998.
- Copyright 1999 by the American Society for Enology and Viticulture
Sign in for ASEV members
ASEV Members, please sign in at ASEV to access the journal online.
Sign in for Institutional and Non-member Subscribers
Log in using your username and password
Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00
Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.