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Rapid method for proline determination in grape juice and wine.

Danfeng Long¹, Kerry L Wilkinson, Kate Poole

¹School of Agriculture, Food & Wine, The University of Adelaide , PMB 1, Glen Osmond, South Australia 5064, Australia.

Journal of Agricultural and Food Chemistry

|April 7, 2012

Summary

A new colorimetric method using isatin accurately quantifies proline in wine and grape juice. This rapid analysis supports viticulture and winemaking research, especially for yeast fermentation studies.

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Area of Science:

Enology
Analytical Chemistry
Biochemistry

Background:

Proline is a key amino acid in grape juice and wine, influenced by viticultural and winemaking practices.
Accurate proline quantitation is valuable for wine research and industry diagnostics.
Existing methods for proline analysis can be time-consuming or require specialized equipment.

Purpose of the Study:

To adapt and validate a rapid colorimetric method for routine proline quantitation in grape juice and wine.
To assess the method's sensitivity, accuracy, and limitations for wine analysis.
To determine the suitability of the method for studying proline dynamics during yeast fermentation.

Main Methods:

Colorimetric determination of proline using isatin as a derivatizing agent.
Adaptation of the isatin method for analysis of grape juice and wine samples.
Comparison of results with High-Performance Liquid Chromatography (HPLC) based analyses.

Main Results:

The isatin method demonstrated sensitivity to proline levels in the milligram per liter range.
Accurate proline quantitation was achieved for fermentation samples and table wines.
Interference was observed in high-sugar samples (above 60 g/L), leading to underestimation of proline in grape juice and dessert wines.
Results showed within ±10% agreement compared to HPLC analyses.

Conclusions:

The isatin colorimetric method is a robust and suitable technique for routine proline analysis in table wines and during fermentation.
This method can support research on proline utilization and release by yeast.
Limitations exist for high-sugar matrices like grape juice and dessert wines.