MATERIALS AND METHODSAfter cold treatment of seedlings of winter wheat (Triticum aestivum L.), levels of hydrogen peroxide in the leaves were measured. The concentration of hydrogen peroxide increased to about three times the control level within a few minutes, and retumed to the normal level in 15 to 20 minutes. The elevated level of hydrogen peroxide was found to be equivalent to 1.5 micromoles per gram fresh weight tissues of leaves.Chemicals and Enzyme DMAB and MBTH were purchased from Nakarai Tesque,

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Chardonnay wine produced in the conventional manner contained 03.2 to +*2 mg/L soluble proteins including nondialyzable polypeptides ; with an average of 21., mg/L. Proteins were separated by precipitation with ammonium sulfate, and fractionated into two fractions, F+ (mainly invertase and proteoglycans) and F, (glycoproteins), by Sephadex G-+** column chromatography. The fractions were further separated by two-dimensional polyacrylamide gel electrophoresis (,-D PAGE) [isoelectric focusing and SDS-polyacrylamide gel electrophoresis]. More than +0* and +/* protein spots were detected on the ,-D PAGE maps of F+ and F,, respectively. The major proteins or polypeptides were determined to be fruit proteins, such as thaumatin-and osmotin-like proteins, invertase, lipid transfer protein (LTP), and their hydrolysis products. This is first report on the existence of LTP (or its hydrolysis product) and the hydrolysis products of major grape proteins (invertase, osmotin-like protein, and thaumatin-like protein) in wine.

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