Fractionation and partial characterization of protein fractions present at different stages of the production of sparkling wines
作者： C Luguera , V Moreno-Arribas , E Pueyo , B Bartolome , M.C Polo
DOI: 10.1016/S0308-8146(98)00063-6
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摘要: Abstract Soluble proteins from sparkling wines (var. Chardonnay) manufactured industrially following the Champenoise method were analysed by analytical anion-exchange FPLC (fast protein liquid chromatography). Samples of must, unfined wine, fined wine and after 3, 6, 9, 12, 15 18 months ageing with yeast lees taken. Eight main must fractions collected characterized isoelectric focusing capillary electrophoresis. Six consisted points (pIs) 4.27 to 3.04. Two fractions, according their UV spectra, seemed contain phenolic compounds. A comparison profiles indicated that both fermentation stabilization processes decrease concentration those less affinity for column a higher pI. No changes in observed during first yeast..
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