RT Journal Article
SR Electronic
T1 Characterization of the Proteins From Grapes and Wines by Immunological Methods
JF American Journal of Enology and Viticulture
JO Am J Enol Vitic.
FD American Society for Enology and Viticulture
SP 22
OP 28
DO 10.5344/ajev.2000.51.1.22
VO 51
IS 1
A1 Ricardo B. Ferreira
A1 Sara Monteiro
A1 Maria A. Piçarra-Pereira
A1 Maria Conceição Tanganho
A1 Virgílio B. Loureiro
A1 Artur R. Teixeira
YR 2000
UL http://www.ajevonline.org/content/51/1/22.abstract
AB In a previous work, we produced highly specific, polyclonal antibodies against the total proteins or individual polypeptides of a Portuguese wine prepared from the single grape variety Assario. Using immunological methods, immunoblotting in particular, we have applied these antibodies to analyze the origin of the wine proteins and to detect the presence of identical or similar proteins in distinct wines or in wines prepared from different grape varieties. The results obtained indicate that the different Assario wine proteins show some degree of structural similarity. Furthermore, when the total protein composition of grape skin, pulp, seed, stem, leaf and yeast was analyzed, the Assario proteins were found to originate entirely from the pulp. However, important changes were noted to occur in the pulp proteins during vinification. On the other hand, grapes from different, white or red varieties, were found to contain a set of polypeptides identical to those present in the Assario grapes. In addition, wines appear to contain a structurally identical or very similar set of polypeptides, regardless of the variety, year or region of the grapes utilized in their production.