Identification of gum Arabic in white wine based on colloid content, colloid composition and multi-element stable isotope analysis

Sprenger, Sabrina; Meylahn, Klaus; Zaar, Anne; Dietrich, Helmut; Will, Frank

doi:10.1007/s00217-014-2395-5

Cited by 6 publications

(1 citation statement)

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“…The colloidal fraction of wines is mainly consisting of polysaccharides and proteins. The mean colloid content of, e.g., German white wines is 400 mg L −1 [5]. Wine polysaccharides are extracted during winemaking from the grape cell wall pectin (arabinans, arabinogalactans and arabinogalactan proteins, rhamnogalacturonans, homogalacturonans), from the yeast (α-mannans, ß-glucans), and from the plant infection by pathogenic fungi such as Botrytis Abstract Protein haze in white wines is a major technological and economic problem for the wine industry.…”

Section: Introductionmentioning

confidence: 99%

Impact of drought stress on concentration and composition of wine proteins in Riesling

Meier

Jaeckels

Stoll

et al. 2016

Eur Food Res Technol

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of chitinases and thaumatin-like proteins between 20 and 30 kDa. Concerning the protein composition, minor differences became obvious only between vintages but not between the stressed and watered samples. In-solution digest of proteins from Riesling grapes 2008 followed by LC-MS n and database research identified 15 proteins originating from grapes and 10 from the yeast Saccharomyces cerevisiae. In conclusion, our study demonstrates the importance to develop new strategies to prevent increased haze formation in wine under the predicted conditions of climate change. Prevention of drought stress by drip irrigation can be considered as one strategy to decrease protein amounts in wines.

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Section: Introductionmentioning

confidence: 99%