Analytical methods for the characterization of proteins and peptides in wines Original Research Article

Although proteins and peptides are minor constituents of wine, they make a significant contribution to its quality. Proteins can cause a number of technological problems during vinification and may be responsible for the appearance of turbidity in bottled wine. Peptides exhibit surfactant and sensory properties that can influence the organoleptic characteristics of wine. These reasons make protein and peptide analysis a necessity. In this paper, some of the applications in sample preparation, electrophoretic and chromatographic analysis, and detection of proteins and peptides in wine are examined. Special attention is paid to the methodologies that the authors have used in previously published studies, in some cases developed by them, and in other cases taken from the literature and used routinely in their laboratory.