Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja

Authors

  • Fernanda Ruiz-Larrea
  • Rosa López
  • Pilar Santamaría
  • Miriam Sacristán
  • M. Carmen Ruiz
  • Myriam Zarazaga
  • Ana Rosa Gutiérrez
  • Carmen Torres

DOI:

https://doi.org/10.5073/vitis.1998.37.139-142

Keywords:

wine, soluble proteins, glycoproteins, free amino nitrogen content, grape juice

Abstract

The protein fraction of white musts and wines obtained from grapes (Vitis vinifera L. cv. Viura) grown in northern Spain (Rioja) was investigated by SDS-PAGE. Under different fermentation conditions, e.g. aeration, must nitrogen content and yeast strain, SDS-PAGE patterns showed several bands with molecular weights ranging from 16 to 200 kDa. Higher weight proteins were glycosylated, whereas lower weight proteins were not. Under the experimental fermentation conditions none of the proteins showed any chemical modification that would alter the electrophoretical mobility or the covalent binding to their glycosylated moiety.

Downloads

Published

2015-08-05

Issue

Vol. 37 No. 3 (1998): Vitis

Section

Article

License

The content of VITIS is published under a Creative Commons Attribution 4.0 license. Any user is free to share and adapt (remix, transform, build upon) the content as long as the original publication is attributed (authors, title, year, journal, issue, pages) and any changes to the original are clearly labeled. We do not prohibit or charge a fee for reuse of published content. The use of general descriptive names, trade names, trademarks, and so forth in any publication herein, even if not specifically indicated, does not imply that these names are not protected by the relevant laws and regulations. The submitting author agrees to these terms on behalf of all co-authors when submitting a manuscript. Please be aware that this license cannot be revoked. All authors retain the copyright on their work and are able to enter into separate, additional contractual arrangements.