RT Journal Article
SR Electronic
T1 Temperature Influence on Muscadine Wine Protein Characteristics
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 113
OP 116
DO 10.5344/ajev.1988.39.2.113
VO 39
IS 2
A1 Lamikanra, Olusola
A1 Inyang, Inyang D.
YR 1988
UL http://www.ajevonline.org/content/39/2/113.abstract
AB Muscadine wine proteins were characterized on the basis of their isoelectric points and molecular weights. Two-dimensional gel electrophoresis of the protein extracts from Carlos and Welder wines resulted in bands with molecular weights between 12 000 and 50 000 daltons, and their isoelectric points ranged from 4.6 to 8.8. A protein stability test in which the wines were stored at 49°C (120°F) for four days showed that some protein bands, especially those with molecular weights above 32 000 daltons, were unstable. Changes in protein configuration during fermentation are suggested by the fact that while the molecular weights of some protein bands in the wines were the same as those found in their juices, their isoelectric points differed. Similar observations were made when the wines were stored at 49°C. Browning of wines, which occurred when the wines were kept at this temperature, was effectively inhibited by potassium metabisulfite. Tiron and EDTA had no effect on the browning reaction, which suggests a non-homolytic reaction pathway, possibly a Maillard-type reaction.