Wine Chemistry and Biochemistry

198 M.V. Moreno-Arribas et al.

MMuustst 15m15m

BBaase se WWineine

9m9m

12m12m 31m31m

24m24m

1188 mm

minmin

MMuustst 15m15m

BBaase se WWineine

9m9m

12m12m 31m31m

24m24m

1188 mm

minmin

MMuustst 15m15m

BBaase se WWineine

9m9m

12m12m 31m31m

24m24m

1188 mm

minmin

Absorb

ance

Absorb

ance

(214 (214

nmnm

))

Absorb

ance

Absorb

ance

(214 (214

nmnm

))

Absorb

ance

Absorb

ance

(214 (214

nmnm

))

PEPTIDES < 700 Da

Fig. 6B.2HPLC profiles of fraction<700 Da eluted from a Sephadex G-10 column of one must,
one base wine and four sparkling wines of 9, 12, 15 and 18 months of aging with yeast (from
Moreno-Arribas et al. 1996, with permission)

other methodologies. Desportes et al. (2000) isolated several small wine peptides

(Mr<3000) using RP-HPLC on a porous graphite carbon Hypercarb column. The

purity of the fractions collected was confirmed by free-solution capillary elec-

trophoresis (FSCE). In a later study, Desportes et al. (2001) determined the peptide

sequence of some isolated peptides by Edman degradation.

6B.2.4 Separation by Electrophoretic Techniques

Polyacrylamide gel electrophoresis with PAGE-SDS has been used by Mart ́ınez-

Rodriguez and Polo (2000) to evaluate the release of polypeptides with molecular