RT Journal Article SR Electronic T1 Quantification of Interferences in the Direct Measurement of Proteins in Wines From the Champagne Region Using the Bradford Method JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 303 OP 309 DO 10.5344/ajev.1997.48.3.303 VO 48 IS 3 A1 Richard Marchal A1 Valerie Seguin A1 Alain Maujean YR 1997 UL http://www.ajevonline.org/content/48/3/303.abstract AB At this time, the Bradford method is the most commonly used method in enology for direct protein quantification because of its rapidity and its reproducibility. This paper considers interferences which may falsify the estimation of protein in champagne Pinot noir and Chardonnay wines. Ultrafiltration with 10 kDa MWCO membrane shows that nonprotein compounds largely react with the Coomassie Brilliant Blue (CBB) and can produce an A595 nm equal to 30% to 90% of the initial value. Ethanol and exogenous and endogenous phenolic compounds are principally responsible for these interferences. They act indirectly favoring the neutral form of the dye. However, interferences from ethanol and phenolics are not additive. Furthermore, the interaction is negative. Gelatins used in enology react 50 times less than BSA with the dye reagent. Both bentonite and vegetable charcoal treatments partially eliminate proteins and phenolics. The ratios A520 nm/A595 nm (eq. BSA estimated by the direct Bradford method) increases on increasing bentonite fining and decreases on charcoal treatment. For these reasons, the deproteinization effects of enological treatments are, at present, very difficult to estimate with direct measurement. A modified Bradford method involving of A595 nm before and after ultrafiltration (3 and 10 kDa MWCO) is proposed as a more accurate measure of wine protein content.