Wine Chemistry and Biochemistry

6B Peptides 203

Ta b l e 6 B. 2

(continued)

Studied fraction

Samples to which the studyhas been applied

Main information on peptides concentration and composition

Reference

Mr

<

700 Da

Majority amino acids in the fraction

: Asx, Glx, Ser, Gly, Thr

Amino acids in the isolated peaks

:Asx,Ser,Gly,Thr,

α

-Ala,

Tyr, Val (10 residues); Asx, Glx, Ser, Gly (6 residues); Asx,Glx,

β

-Ala,

α

-Ala,Ile,Leu(7residues);Asx,Glx,Ser,Gly,

Thr,

α

-Ala, Ile, Leu (9 residues) Glx, Ser, Gly, Thr,

α

-Ala, Ile,

Leu (9 residues) Glu, Gly, Thr,

α

-Ala, Ile, Leu

Soluble in EtOH

4 base wines, 24 sparklingwines (9-31 months ofaging with yeast)

Moreno-Arribaset al. (1998b)

Mr

>

700 Da

Majority amino acids in the fraction

: Asx, Glx, Ser, Gly, Thr,

α

.Ala, Pro

Mr

<

700 Da

Majority amino acids in the fraction

:Asx,Ser,Gly,

α

.Ala, Lys,

Pro

1 white wine

Sequences

a

Takayanagi andYokotsuka (1999)

Mr

<

10,000 Da

Yeast autolysed in a modelwine

Relative molecular masses HPLC profiles

Mart ́

ınez-Rodriguez and

Polo (2000)

Mr

>

700 Da

Mr

<

700 Da

500

<

Mr

<

5000 Da

“Flor” wines (0, 5, 8, 10and 15 weeks of aging)

Peptide nitrogen

Initial wine 124.4 mg/L;

“Flor” wines 16.3,

24.5, 32.3, 59.5 mg/L

Dos Santos et al. (2000)

Amino acids in the fraction

: Pro 12-23%; Gly 10.8–18.6%;

Asp+Asn 7.5-9.7%; Glu+Gln 8.9–11.5%;

α

-Ala 5.4–8.5%; Lys

5.7–8.3%; Ser 7.2–10.9%; Thr 7.2–8.6%

200-300

<

Mr Da

1 white wine

Majority amino acids in the fraction

:Asx,Glx,Gly,Pro,Thr,

Ser, Lys

α

-Ala

Desportes et al. (2000)

200-300

<

Mr Da

Sequences

a

Desportes et al. (2001)