RT Journal Article SR Electronic T1 Development of a New Procedure for Protein Recovery and Quantification in Wine JF American Journal of Enology and Viticulture JO Am J Enol Vitic. FD American Society for Enology and Viticulture SP 182 OP 187 DO 10.5344/ajev.2005.56.2.182 VO 56 IS 2 A1 Simone Vincenzi A1 Silvia Mosconi A1 Gianni Zoccatelli A1 Chiara Dalla Pellegrina A1 Gianluca Veneri A1 Roberto Chignola A1 Angelo Peruffo A1 Andrea Curioni A1 Corrado Rizzi YR 2005 UL http://www.ajevonline.org/content/56/2/182.abstract AB In order to develop a procedure for protein recovery and quantification in wines, known amounts of bovine serum albumin (BSA) were added to samples of protein-free wine. Dialysis followed by lyophilization, precipitations with ethanol, acetone, trichloroacetic acid, and by a new method that precipitates proteins as protein-potassium dodecyl sulfate complexes (KDS method) were used to recover BSA from protein-free wine. Recovered BSA was then quantified by three colorimetric assays: Bradford, Lowry, and Smith. The KDS method followed by the Smith assay obtained the best match between actual and measured BSA quantities. When this procedure was used for quantification of wine proteins, the results were in accordance to those determined by densitometric quantification of the protein bands separated by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), indicating that the proposed method allows a reliable determination of the protein content of wine.