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Mehercules, adhuc Bacchus! The debate on wine proteomics continues
Alfonsina D'Amato1, Elisa Fasoli, Alexander V Kravchuk
1Department of Chemistry, Materials and Chemical Engineering Giulio Natta, Politecnico di Milano, 20131 Milan, Italy.
Journal of Proteome Research
|June 28, 2011
Summary
This study analyzed wine proteins using peptide ligand libraries, identifying 106 grape and 11 yeast proteins. Proteomic analysis of wine can help authenticate high-quality wines and prevent fraud.
Area of Science:
- * Food Science
- * Proteomics
- * Enology
Background:
- * Understanding the protein composition of wine is crucial for quality assessment.
- * Previous proteomic studies have limitations in detecting low-abundance proteins.
Purpose of the Study:
- * To comprehensively characterize the proteome of an untreated white wine (Recioto).
- * To investigate the influence of different pH levels on protein capture.
- * To explore the potential of proteomics for wine authentication.
Main Methods:
- * Utilized combinatorial peptide ligand libraries (CPLL) for protein capture.
- * Analyzed proteins at four distinct pH values (2.2, 3.8, 7.2, 9.3).
- * Examined proteins in both wine eluates and bottle sediment.
Main Results:
- * Identified 106 unique Vitis vinifera (grape) proteins and 11 Saccharomyces cerevisiae (yeast) proteins.
- * Detected a significant proportion (70%) of low-abundance grape proteins.
- * Observed variations in protein detection across different pH values.
Conclusions:
- * Proteomic analysis, particularly of low-abundance proteins, can provide valuable insights into wine composition.
- * The findings suggest that proteomic and peptidomic data can be used for typing high-quality wines.
- * This approach holds potential for assessing wine genuineness and combating fraudulent products.
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