Quantification of protein by acid hydrolysis reveals higher than expected concentrations in red wines: Implications for wine tannin concentration and colloidal stability
Food Chemistry, ISSN: 0308-8146, Vol: 385, Page: 132658
2022
- 16Citations
- 35Captures
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Metrics Details
- Citations16
- Citation Indexes16
- 16
- CrossRef4
- Captures35
- Readers35
- 35
Article Description
Protein is reportedly negligible in most red wines, due to its loss following co-precipitation with phenolic substances. A method for protein quantification in red wine was developed which overcame analytical interference from phenolic substances, based on ethanol precipitation, followed by acid-hydrolysis and amino acid quantification. Protein concentration was surveyed in a range of red wines produced from V. vinifera and interspecific ( Vitis spp ) hybrids, revealing higher than expected concentrations, ranging from 23 mg/L ± 2.57 to 380 mg/L ± 16. The results showed that tannin extracted from grapes remains soluble in wine in the presence of protein even at high protein (>100 mg/L) and tannin (>500 mg/L) concentrations. As a further consequence of this, the particle size and concentration of colloids within high- and low-protein wines were similar, independent of protein or tannin concentration. Higher wine tannin concentration was also correlated with increased heat stability of wine protein.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0308814622006203; http://dx.doi.org/10.1016/j.foodchem.2022.132658; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=85126575761&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/35313192; https://linkinghub.elsevier.com/retrieve/pii/S0308814622006203; https://dx.doi.org/10.1016/j.foodchem.2022.132658
Elsevier BV
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