Soluble proteins and free amino nitrogen content in must and wine of cv. Viura in La Rioja

  1. Ruiz-Larrea, F. 2
  2. López, R. 1
  3. Santamaría, P. 1
  4. Sacristán, Miriam. 2
  5. Ruiz, M.Carmen. 2
  6. Zarazaga, M. 2
  7. Gutiérrez, A.R. 2
  8. Torres, C. 2
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

Zeitschrift:
Vitis

ISSN: 0042-7500

Datum der Publikation: 1998

Ausgabe: 37

Nummer: 3

Seiten: 139-142

Art: Artikel

SCOPUS: 2-s2.0-0031663336 WoS: WOS:000076447200008 GOOGLE SCHOLAR

Andere Publikationen in: Vitis

Institutionelles Repository: lock_openOpen Access Editor

Zusammenfassung

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.