Partial characterization of peptides from red wines. Changes during malolactic fermentation and ageing with lees

被引：15

作者：

Alcaide-Hidalgo, J. M. ^{[1
]}

Moreno-Arribas, M. V. ^{[1
]}

Polo, M. C. ^{[1
]}

Pueyo, E. ^{[1
]}

机构：

[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain

来源：

FOOD CHEMISTRY | 2008年 / 107卷 / 02期

关键词：

red wine; peptides; malolactic fermentation; ageing with lees; glycopeptides;

D O I：

10.1016/j.foodchem.2007.08.054

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The peptide fraction of an industrially manufactured red wine has been studied during malolactic fermentation, carried out in stainless-steel tanks or in the barrel and ageing in the barrel, with or without lees, for 12 months. Peptides were fractionated using Sephadex LH-20 and Cosmosil 140 C-18-OPN columns, giving two fractions in relation to peptide polarity. The most important changes were detected during malolactic fermentation and during the ageing in barrel with lees. The peptides present in the wine could be glycopeptides from grape or yeast. Most amino acids in the most polar peptides were aspartic acid and/or asparagine, glutamic acid and/or glutamine, serine, glycine, alpha-alanine and tyrosine and, in the less polar fraction, were glycine, alpha-alanine and leucine. The amino acid distribution is most different in the most polar fraction, among the studied wines, owing to autolysis and hydrolysis of the polypeptides and proteins. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：622 / 630

页数：9

共 26 条

[11]

FEUILLAT M, 2001, REV OENOLOGUES TECHN, V98, P1

[12] SACCHAROMYCES-CEREVISIAE STRUCTURAL CELL-WALL MANNOPROTEIN [J].