Isolation, identification, and organoleptic characterization of low-molecular-weight peptides from white wine

被引：0
|
作者：
Desportes, C
Charpentier, M
Duteurtre, B
Maujean, A
Duchiron, F
机构：
[1] Univ Reims, Lab Microbiol Ind, F-51687 Reims 2, France
[2] Lab Rech Moet & Chandon, F-51333 Epernay, France
[3] Univ Reims, Lab Oenol, F-51687 Reims 2, France
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2001年 / 52卷 / 04期
关键词：
organoleptic; peptides; wine;
D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
Low-molecular-weight peptides were isolated by gel filtration: and high-performance liquid chromatography from a base wine. Peptide purity was checked by capillary electrophoresis before identification by Edman degradation. Some synthetic peptides (Ile-Arg, Ile-Val, Phe-Lys, Tyr-Lys, Val-Ile, Lys-Met-Asn, Phe-Arg-Arg, and Ser-Lys-Thr-Ser-Pro-Tyr) corresponding to identified peptides were sensory tested. Three tastes (bitterness, sourness, and umami) were recognized. Their impact on wine flavor is discussed.
引用
收藏
页码：376 / 380
页数：5
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