Proteins in wine

Proteins are present in wine. The most common proteins include thaumatin-like proteins and chitinases and have a role in the formation of turbidity (haze)[1] especially visible in white wine.[2] The quantity of haze forming is dependant on the quantity of phenolics in the wine.[3]

Some of those proteins are considered nuisance. Some of them are grape pathogenesis-related proteins.[4] Those proteins have been identified by mass spectrometry and originate from grape, yeast, bacteria and fungi.[5]

These proteins are unstable when submitted to heat but can be removed with treatment with bentonite[6], process called clarification and stabilization of wine.

Proteins residues from proteinaceous fining agents such as gelatin or egg white can possibly be found in wine. Wheat gluten has also been tested[7] but there are health issues regarding its use because of gluten intolerance in some people.

See also

References

  1. ^ Thaumatin-like proteins and chitinases, the haze-forming proteins of wine, accumulate during ripening of grape (Vitis vinifera) berries and drought stress does not affect the final levels per berry at maturity. Pocock KF, Hayasaka Y, McCarthy MG and Waters EJ, J Agric Food Chem. 2000 May, 48(5), pages 1637-1643, PubMed, doi:10.1021/jf9905626
  2. ^ Roles of grape thaumatin-like protein and chitinase in white wine haze formation. Marangon M, Van Sluyter SC, Neilson KA, Chan C, Haynes PA, Waters EJ and Falconer RJ, J Agric Food Chem. 2011 Jan 26, 59(2), pages 733-740, PubMed, doi:10.1021/jf1038234
  3. ^ Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis. Karl J. Siebert, J. Agric. Food Chem., 1999, 47 (2), pages 353–362, doi:10.1021/jf980703o
  4. ^ Nuisance Proteins of Wine Are Grape Pathogenesis-Related Proteins. Elizabeth J. Waters, Neil J. Shirley and Patrick J. Williams, J. Agric. Food Chem., 1996, 44 (1), pages 3–5, doi:10.1021/jf9505584
  5. ^ Profiling of Soluble Proteins in Wine by Nano-High-Performance Liquid Chromatography/Tandem Mass Spectrometry. Sung Won Kwon, J. Agric. Food Chem., 2004, 52 (24), pages 7258–7263, doi:10.1021/jf048940g
  6. ^ Heat-Unstable Proteins in Wine. I. Characterization and Removal by Bentonite Fining and Heat Treatment. Juinn-Chin Hsu and David A. Heatherbell, American Journal of Enology and Viticulture, 1987, vol. 38 no. 1, pages 11-16
  7. ^ Wheat Gluten Used as a Clarifying Agent of Red Wines. R. Marchal, L. Marchal-Delahaut, A. Lallement and P. Jeande, J. Agric. Food Chem., 2002, 50 (1), pages 177–184, doi:10.1021/jf0105539