Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja
- Ruiz-Larrea, F. 2
- López, R. 1
- Santamaría, P. 1
- Sacristán, Miriam. 2
- Ruiz, M.Carmen. 2
- Zarazaga, M. 2
- Gutiérrez, A.R. 2
- Torres, C. 2
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1
Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
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Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
Logroño, España
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2
Universidad de La Rioja
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ISSN: 0042-7500
Año de publicación: 1998
Volumen: 37
Número: 3
Páginas: 139-142
Tipo: Artículo
beta Ver similares en nube de resultadosOtras publicaciones en: Vitis
Resumen
The protein fraction of white musts and wines obtained from grapes (Vitis vinifera L. cv. Viura) grown in northern Spain (Rioja) was investigated by SDS-PAGE. Under different fermentation conditions, e.g. aeration, must nitrogen content and yeast strain, SDS-PAGE patterns showed several bands with molecular weights ranging from 16 to 200 kDa. Higher weight proteins were glycosylated, whereas lower weight proteins were not. Under the experimental fermentation conditions none of the proteins showed any chemical modification that would alter the electrophoretical mobility or the covalent binding to their glycosylated moiety.