Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines

被引：32

作者：

Luguera, C ^{[1
]}

Moreno-Arribas, V ^{[1
]}

Pueyo, E ^{[1
]}

Bartolomé, B ^{[1
]}

Polo, MC ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, Madrid 28006, Spain

来源：

FOOD CHEMISTRY | 1998年 / 63卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(98)00063-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Soluble proteins from sparkling wines (var. Chardonnay) manufactured industrially following the Champenoise method were analysed by analytical anion-exchange FPLC (fast protein liquid chromatography). Samples of the must, the unfined wine, the fined wine and the sparkling wines after 3, 6, 9, 12, 15 and 18 months of ageing with yeast lees were taken. Eight main must protein fractions were collected and characterized by isoelectric focusing and capillary electrophoresis. Six fractions consisted of proteins with isoelectric points (pIs) from 4.27 to 3.04. Two fractions, according to their UV spectra, seemed to contain phenolic compounds. A comparison of FPLC profiles of the must, the unfined wine and the fined wine indicated that both fermentation and stabilization processes decrease the concentration of those proteins with less affinity for the anion-exchange column and with a higher pi. No changes in the protein profiles of sparkling wines were observed during the first 18 months of ageing with yeast. (C) 1998 Elsevier Science Ltd, All rights reserved.

引用

页码：465 / 471

页数：7

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